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Pesto Stuffed Mushrooms




Source of Recipe


From Chrispy's kitchen


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
Pepper to taste

Recipe



Preheat oven to 350º.
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 pepper if desired. Spoon basil
mixture into mushroom caps. Bake until filling is hot and bubbling, 12 to 15
minutes.

This is a Free food!