Mushrooms stuffed with Barley and Blue cheese

Not your normal stuffed mushrooms! I also add 1 cup of wine to the pan after the mushrooms are in it to steam them while baking.

• Ready In: 30 mins
• Yields: 20 appetizers

Ingredients

• 20  large fresh mushrooms
• 1  tablespoon butter
• 1  tablespoon olive oil
• 1⁄4 cup  finely chopped onion
• 1⁄4 cup  finely chopped  red pepper
• 1⁄2 cup heavy cream
• 1⁄3 cup  crumbled blue cheese
• 1 1⁄2 cups cooked barley
• 5  finely chopped marinated sun-dried tomatoes
• 1  tablespoon  minced fresh basil
• 1⁄8 teaspoon white pepper
•  fresh basil, chopped,for garnish

Directions

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