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
Academics have found proof that recipes existed back into antiquity, certainly as far into history as the early Egyptians, and quite possibly further than that. Interesting though that maybe, these, early recipes were just simple hieroglyphic instructions for food preparation.
Interestingly, the oldest recipe found, according to Professor Solomon Katz, are a few tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful. Later on, in Roman times 25BC a man called Apicius compiled a collection of documents describing recipes cooked by the Romans. In his scrolls, Apicius tells us how the roman meals were split into hors d`oeuvres, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the Roman chefs were skilled in the use of a wide range of spices and herbs, including some familiar names for example bay, mint and asafoetida. In the fifteenth century, the Crusaders brought back many spices and herbs from the Middle-East, including spices like coriander, parsley, basil and rosemary. The introduction of these new herbs and spices created an outbreak in publications on food, the majority of which still exist in private collections. Like it or not, the introduction of television brought us cooking programs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes just like those on this site. |
We hope you enjoy this Blue Cheese Stuffed Mushrooms recipe.
