| 1 | Clean mushrooms with damp paper towel. |
| 2 | Remove mushroom stems; finely chop stems and set aside. |
| 3 | Saute mushroom caps in butter in skillet until almost tender; drain on paper towels. |
| 4 | Saute mushroom stems and red pepper in skillet. |
| 5 | Add cream; bring to a boil. |
| 6 | Reduce heat and add cheese; cook until melted. |
| 7 | Stir in rice, basil, and pepper; cook until thoroughly heated. |
| 8 | Spoon rice mixture into mushroom caps. |
| 9 | Place mushroom caps in greased shallow baking pan. |
| 10 | Cover and bake at 350°F for 10 minutes or until tender. |
| 11 | Drain on paper towels. |
| 12 | Garnish stuffed mushrooms with basil. |
