Diabetic, Low-Fat Blue Cheese Stuffed Mushrooms

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
Fresh basil, chopped, for garnish

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 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 10 minutes or until tender.
Drain on paper towels.
Garnish stuffed mushrooms with basil.
Makes 20 appetizers.
Calories...53...Fat...4 g...Carbs...4 g...Protein...1 g...
Sodium...35 mg...Fiber...0 g.
Points...1.

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