Pesto Stuffed Mushrooms

Recipe Ingredients

1 lb	454g / 16oz	Mushrooms - large (about 16)
1 cup	237ml	Chicken broth
1 tablespoon	15ml	Cornstarch
1 cup	40g / 1.4oz	Fresh basil leaves - packed
2 teaspoons	10ml	Olive oil
2 tablespoons	30ml	Onion - finely chopped
1 teaspoon	5ml	Garlic - minced
1/2 teaspoon	2.5ml	Fresh oregano - minced
		Salt and freshly ground pepper - optional

Recipe Instructions

Preheat oven to 350F. Wipe mushrooms with damp cloth or paper towel; remove stems from caps. Lightly coat shallow baking dish with non-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.

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.

Source:
Chef Paul Hushek, Pointe Hilton Resort at Squaw Peak

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