Stuffed Asiago-Basil Mushrooms Recipe

4.5 3 3
Stuffed Asiago-Basil Mushrooms Recipe
Stuffed Asiago-Basil Mushrooms Recipe photo by Taste of Home
Publisher Photo

Stuffed Asiago-Basil Mushrooms Recipe

Read Reviews
4.5 3 3
Publisher Photo
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
Featured In: 25 Fresh Basil Recipes
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min.

Ingredients

  • 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

Directions

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.
Drain juices from mushrooms. Fill each with 1 rounded teaspoon mayonnaise mixture; top each with a tomato half.
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

Nutritional Facts

1 appetizer: 35 calories, 3g fat (1g saturated fat), 5mg cholesterol, 50mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 2g protein.

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forStuffed Asiago-Basil Mushrooms

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
justmbeth User ID: 1196484 255744
Reviewed Oct. 21, 2016

"I loved the uniqueness of this stuffed mushroom recipe. It was a good use of the basil from the garden."

MY REVIEW
NinaVerbeena User ID: 2694702 169217
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."

MY REVIEW
sfprincess User ID: 2695305 105212
Reviewed Dec. 13, 2009

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

Loading Image