Stuffed Mushrooms w/Pesto
Source of Recipe
dailyrecipe.com
List of Ingredients
1 pound mushrooms, large (about 16)
1 cup chicken broth, degreased
1 Tbs. cornstarch
1 cup fresh basil leaves, packed
2 teaspoons olive oil
2 tablespoons onion, finely chopped
1 teaspoon garlic, minced
1/2 teaspoon fresh oregano, minced
salt and freshly ground pepper
Recipe
Preheat oven to 350 degrees. 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 arrowroot in processor and blend. Add basil and puree until smooth. Set aside. Heat oil in heavy small skillet over low heat. 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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