Name: Pesto Stuffed Mushrooms
Ingredients: 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

God does not like to be taken for granted. It flies in the face of His eternal purposes – that He be known and loved and praised and enjoyed. And it makes us superficial people… When the main thing is missing, what’s left is distorted and superficial, whatever it is. If someone says, “Oh, that’s just religion,” I answer, “It’s not religion. It’s reality. God made the world and everything in it. He owns the earth and everyone on it. He is the main actor in the world. He is guiding the history of every people and nation to their appointed goals. Everything, without exception, has to do with God and gets its main meaning from God. And not to show this, but to take this for granted, is to be superficial.” It is simply impossible to overstate the importance of God. And He does not like being taken for granted. The psalm does not say, “Great is the Lord, and greatly to be taken for granted.” It says, “Great is the Lord, and greatly to be praised” (Psm. 96:4).

John Piper

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats	Italian	Appetizers, Italian, Vegetables	1	Servings

INGREDIENTS

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

INSTRUCTIONS

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.

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