Perfect for entertaining at your next get-together or impressing your family during the holidays, these stuffed mushrooms get an A+ in our book. Besides, it’s only a four-step process, in which your oven is likely to do most of the work.
Preheat oven to 350°F. Prepare rice according to package directions. Clean mushrooms with damp paper towel.
Remove mushroom stems; finely chop stems and set aside. Sauté mushroom caps in butter in skillet until almost tender; drain on paper towels. Sauté mushroom stems and red bell 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 10 minutes or until tender. Drain on paper towels. Garnish stuffed mushrooms with basil.
We’re falling head over heels over these creamy blue cheese and mushroom bites. With loads of savory parts, a velvety stuffing, and voluptuous meaty mushrooms, these appetizing morsels are bound to have you heading to your nearest market and loading up on fresh veggies.
To start, you’ll need to pre-heat your oven to 350°F. Secondly, prep the mushrooms and sauté the caps in a bit of butter until tender. Make sure not to overcook your mushrooms at this point.
Now the stuffing. First, you’ll need to sear up the mushroom steps and red pepper until tender, then you’ll heavy cream and blue cheese; cook until melted. Stir in a package of our Success® Brown Rice, freshly chopped basil leaves, and a dash of white pepper.
From here, you’ll need to fill your mushroom caps, toss them in the oven, and voilà! Tasty mushroom morsels for everyone.