Free Recipe Pesto Stuffed Mushrooms 2
Recipe Type: A Recipes
Recipe Preparation: bake
Cooking Ingredients for Pesto Stuffed Mushrooms 2 Recipe
1 lb Mushrooms, large (about 16)
1 c Chicken broth, degreased
2 ts Arrowroot -or – 1 Tbsp
-cornstarch
1 c Fresh basil leaves, packed
2 ts Olive oil
2 tb Onion, finely chopped
1 ts Garlic, minced
1/2 ts Fresh oregano, minced or 1/4
-teaspoon dried, crumbled
Salt and freshly ground
-pepper, optional
Pesto Stuffed Mushrooms 2 Preparation
They are recipes from Bonaventure, one of the country”s top rated (weight-loss) spas. (Tina) Makes about 16; about 15 calories per mushroom Preheat oven to 350 degrees. Wipe mushrooms with damp cloth or paper towel; remove stems from caps. Lightly coat shallo baking dish with non-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. Serve hot. Recipe by: Gourmet Magazine,July, 1988 (Tina Bell) Posted to TNT – Prodigy”s Recipe Exchange Newsletter by Sims <c.simpson@worldnet.att.net> on Feb 26, 1997.
Cooking Temperature:
Recipe Serves: 1
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