Back to Stuffed Asiago-Basil Mushrooms

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Stuffed Asiago-Basil Mushrooms Recipe

Stuffed Asiago-Basil Mushrooms Recipe

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. YIELD:24 servings

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

  • 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.

Nutritional Facts

1 appetizer (calculated without Parmesan cheese): 35 calories, 3g fat (1g saturated fat), 5mg cholesterol, 50mg sodium, 2g carbohydrate (1g sugars, 0g fiber), 2g protein .

Reviews for Stuffed Asiago-Basil Mushrooms

Sort By :
MY REVIEW
NinaVerbeena 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 105212
Reviewed Dec. 13, 2009

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

Loading Image

Wine Pairings

Light-Bodied White Wine

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