* Exported from MasterCook *
Pesto Stuffed Mushrooms
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Appetizers 0 Points Per Serving
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
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 salt and pepper if desired. Spoon basil
mixture into mushroom caps. Bake until filling is hot and bubbling, 12 to 15
minutes.
Description:
"0 Points Per Serving"
Source:
"Shared by: Margaret"
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 : These are 0 points!!!!!!!! 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.
