Post by chief_cook2 on Apr 21, 2003 13:17:52 GMT -6
Serving Size : 16
Appetizers 0 Points Per Serving
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 350ยบ. <br>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.