Stuffed Asiago-Basil Mushrooms Recipe
Stuffed Asiago-Basil Mushrooms Recipe photo by Taste of Home

Stuffed Asiago-Basil Mushrooms Recipe

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Don't like mushrooms? Guess again…you will now! These pretty appetizers taste divine. For a main dish, double the filling and use large portobellos. (This recipe was first place winner in the Mushrooms Every Day, Every Way contest "Inspiring Appetizers" category.) —Lorraine Caland, Thunder Bay, Ontario
TOTAL TIME: Prep: 25 min. Bake: 10 min.
MAKES:24 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Bake: 10 min.
MAKES: 24 servings


  • 24 baby portobello mushrooms (about 1 pound), stems removed
  • 1/2 cup reduced-fat mayonnaise
  • 3/4 cup shredded Asiago cheese
  • 1/2 cup loosely packed basil leaves, stems removed
  • 1/4 teaspoon white pepper
  • 12 cherry tomatoes, halved
  • Grated Parmesan cheese, optional

Nutritional Facts

1 stuffed mushroom (calculated without Parmesan cheese) equals 35 calories, 3 g fat (1 g saturated fat), 5 mg cholesterol, 50 mg sodium, 2 g carbohydrate, trace fiber, 2 g protein.


  1. Preheat oven to 375°. Place mushroom caps in a greased 15x10x1-in. baking pan. Bake 10 minutes. Meanwhile, place mayonnaise, Asiago cheese, basil and pepper in a food processor; process until blended.
  2. Drain juices from mushrooms. Fill each with 1 rounded teaspoon mayonnaise mixture; top each with a tomato half.
  3. Bake 8-10 minutes or until lightly browned. If desired, top with Parmesan cheese. Yield: 2 dozen.
Originally published as Stuffed Asiago-Basil Mushrooms in Mushrooms Every Day, Every Way

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Jan. 12, 2012

"Very easy to make and quite tasty. My husband had been wanting me to make a portobello dish and I thought this sounded yummy. It was."

Reviewed Dec. 13, 2009

"I might use a little less basil next time. :)"

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