20 lg Fresh mushrooms

2 tb Butter or margarine

1/4 c Finely chopped red pepper

1/2 c Heavy cream

1/3 c Crumbled blue cheese

1 1/2 c Cooked rice

1 tb Minced fresh basil

1/8 ts Ground white pepper

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. Source: Seasonal Inspirations for Rice Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias