Pesto Stuffed Mushrooms
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 350° F.
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.
Yield: “16 appetizers”
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
WW Points: 0 pt.