| 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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