Instructions: They are recipes from Bonaventure, one of the countrys 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.

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