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0 pt. Pesto Stuffed Mushrooms

Source of Recipe

www.angelfire.com/journal/wwrecipes (by margaret)


List of Ingredients

1 pound mushrooms -- large
1 cup fat-free chicken broth
1 tablespoon cornstarch
1 cup fresh basil leaves -- packed
2 tablespoons onion -- finely chopped
1 teaspoon garlic -- minced
1/2 teaspoon fresh oregano -- minced
salt and pepper -- to taste


Recipe

Preheat oven to 350¼. Wipe mushrooms with damp cloth or paper towel; remove stems from caps. Lightly coat shallow baking dish with on-stick vegetable spray. Arrange mushroom caps in prepared dish, hollow sides up. Finely chop stems; set
aside. Combine broth and cornstarch in processor and blend. Add basil and puree until
smooth. Set aside. Spray pan with cooking spray. Add onion and garlic and saute until onion is tender, about 5 minutes. Add basil mixture, chopped mushroom stems and oregano and stir over low heat until mixture boils and liquid reduces slightly, about 5 minutes. Remove from heat; cool slightly. Season with salt and pepper if desired. Spoon basil mixture into mushroom caps. Bake until filling is hot and bubbling, 12 to 15 minutes.

Yield: "16 appetizers"

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Per serving: 4 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein;
1g Carbohydrate; 0mg Cholesterol; 31mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates

NOTES : They are also good as a pasta sauce - just chop the whole pound of mushrooms and let simmer a little in the pan - put over your favorite noodles. A great low fat alternative to pesto sauce.