Cheese and Rice Stuffed Mushrooms
|Mushrooms||2 1⁄2 Cup (40 tbs) (8 Large Sized)|
|Cooked short grain brown rice||1 Cup (16 tbs)|
|Cheddar cheese||4 Ounce, grated|
|Prepared horseradish||2 Teaspoon|
|Dijon style mustard||2 Teaspoon|
|Minced green peppercorns||1 Teaspoon|
|Lemon juice||1 Teaspoon|
|Green bell pepper||1 Large, seeded and cut into 8 rings|
|Cooked chopped spinach||1 1⁄2 Cup (24 tbs)|
|Chopped fresh parsley||1 1⁄2 Teaspoon|
Preheat oven to 350°F.
Remove stems from mushrooms.* In saucepan steam mushroom caps until just tender, about 5 minutes.
Cool in cold water, drain, and set aside.
In bowl combine rice, cheese, horseradish, mustard, peppercorns, lemon juice, salt, and pepper; mix well.
Pressing firmly, stuff each mushroom cap with 1/8 of the rice mixture.
Place stuffed caps in 9 x 13 x 2-inch nonstick baking pan; bake 20 to 25 minutes.
Arrange 4 pepper rings on each of 2 plates.
Spoon 1/8 of spinach into center of each ring; top each with 1 mushroom cap.
Sprinkle caps with parsley and garnish each plate with 2 watercress sprigs and 1 cherry tomato.