Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a medium bowl, combine the blue cheese and the cream cheese. beat them together with an electric mixer so that they are smooth. add the half and half and beat it in so that the mixture is fluffy. fill the mushroom caps with the cheese mixture. top each with a pecan half and a basil leaf.

Target recipe: preheat oven to 400°f. butter a shallow baking dish. snap stems off mushrooms and chop. please caps with tops down in buttered dish. melt butter in a medium size skillet. add garlic and mushroom stems. cook over medium heat, stirring, 3 minutes. add wild rice, cream, salt and pepper and boil 1 minute, stirring until mixture is thickened. spoon wild rice mixture into the mushroom caps. sprinkle with the parmesan cheese and top each with two or three leaves of rosemary. bake 10-15 minues or until hot. serve warm.