BLUE CHEESE STUFFED MUSHROOMS

20 large fresh mushrooms
2 tbsp. butter or margarine
1/4 cup finely chopped red pepper
1/2 cup heavy (whipping) cream
1/3 cup crumbled blue cheese
1 1/2 cups cooked rice
1 tbsp. minced fresh basil
1/8 tsp. ground white pepper

Preheat oven to 350 degrees F.

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 degrees F for 10 minutes or until tender. Drain on paper towels.

Garnish stuffed mushrooms with basil.

Makes 20 appetizers