Taken from: http://www.angelfire.com/journal/wwrecipes/380.htm WW Points : 0

Ingredients

16	mushrooms, large
1	cup fat free chicken broth
1	tablespoon cornstarch
1	cup fresh basil leaves
2	tablespoons onion, finely chopped
1	teaspoon garlic, minced
1/2	teaspoon fresh oregano, minced

Directions

1. Preheat oven to 350º.
   
   
2. Wipe mushrooms with damp cloth or paper towel; remove stems from caps. Lightly coat
   
   
3. shallow baking dish with on-stick vegetable spray.
   
   
4. Arrange mushroom caps in prepared dish, hollow sides up. Finely chop stems; set
   
   
5. aside.
   
   
6. Combine broth and cornstarch in processor and blend. Add basil and puree until
   
   
7. smooth. Set aside.
   
   
8. Spray pan with cooking spray. Add onion and garlic and saute until onion is tender,
   
   
9. about 5 minutes. Add basil mixture, chopped mushroom stems and oregano and stir over
   
   
10. low heat until mixture boils and liquid reduces slightly, about 5 minutes.
    
    
11. Remove from heat; cool slightly. Season with salt and pepper if desired. Spoon basil
    
    
12. mixture into mushroom caps. Bake until filling is hot and bubbling, 12 to 15
    
    
13. minutes.
    
    

Categories

Appetizers

Nutritional Analysis

Nutrition Grade 95% confidence

Good points No saturated fat No cholesterol Very high in niacin Very high in pantothenic acid Very high in phosphorus Very high in potassium Very high in selenium High in vitamin A High in vitamin C

Bad points Very high in sodium High in sugar