Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Blue Cheese | 1 oz (28g) | 100 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Chili | 1 tsp (2.7g) | 8 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 20 large fresh mushrooms
- 2 tablespoons butter or margarine
- ¼ cup finely chopped red pepper
- ½ cup heavy cream
- ⅓ cup crumbled blue cheese
- 1½ cups cooked rice
- 1 tablespoon minced fresh basil
- ⅛ teaspoon ground white pepper
- fresh basil -- chopped, for garnish
Directions
Clean mushrooms with damp paper towel.
Remove mushroom stems; finely chop stems and set aside.
Saute mushroom caps in butter in skillet until almost tender;drain on paper towels.
Saute mushroom stems and red pepper in skillet.
Add cream; bring to a boil.
Reduce heat and add cheese; cook until melted.
Stir in rice, basil, and pepper; cook until thoroughly heated.
Spoon rice mixture into mushroom caps.
Place mushroom caps in greased shallow baking pan.
Cover and bake at 350°F for 10 minutes or until tender.
Drain on paper towels.
Garnish stuffed mushrooms with basil.
Category:Cathy's Recipes
Category:Appetizer Recipes
Category:Heavy cream Recipes
Category:Mushroom Recipes
Category:Red bell pepper Recipes
Category:Blue cheese Recipes
Category:Rice Recipes