20 large fresh mushrooms
2 tbsp butter or margarine
1/4 cup finely chopped red pepper
1/2 cup heavy cream
1/3 cup crumbled blue cheese
1 1/2 cup cooked rice
1 tbsp minced fresh basil
1/8 tsp ground white pepper
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.
Source: Seasonal Inspirations for Rice Reprinted with permission from
USA Rice Council Electronic format courtesy of Karen Mintzias
Servings: 20 appetizers
Blue Cheese Stuffed Mushrooms Recipe brought to you by Recipe Ideas
Categories: Appetizer; Cheese; Mushroom; Vegetable
The History of Recipes
It is possible to read the history of written recipes way back into distant history, in truth as far into history as the Egyptians, and potentially, even further back. Having said that, sadly, these early records were just primitive pictorial instructions for preparing food.
In fact, the most ancient recipe in existence, according to Professor Solomon Katz, is a collection of stone tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire 25BC a roman called Apicius compiled a collection of documents which described recipes enjoyed by his fellow Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into appetizers, main meal and dessert, a style of dining still practiced today. Additionally, he describes how the cooks of Roman times used many different aromatic flavours, including a few that will be familiar to modern cooks like basil, fennel and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought back many new foods, spices and herbs from Arab countries, including spices like parsley and basil. These new foods and spices created an eruption in publications on food, many of which still exist in academic collections. By the time we get to the 1900s, cookery publications were increasing in popularity due to more people being able to read, people having increased leisure time and being a little richer. The arrival of television brings us celebrity chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everybody to search through thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Blue Cheese Stuffed Mushrooms recipe.
