Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  20      large         Fresh mushrooms
   2      tablespoons   Butter or margarine
     1/4  cup           Finely chopped red pepper
     1/2  cup           Heavy cream
     1/3  cup           Crumbled blue cheese
   1 1/2  cups          Cooked rice
   1      tablespoon    Minced fresh basil
     1/8  teaspoon      Ground white pepper

Preparation:

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.