Stuffed Asiago-Basil Mushrooms Recipe

4.5 3 3
Stuffed Asiago-Basil Mushrooms Recipe
Stuffed Asiago-Basil Mushrooms Recipe photo by Taste of Home
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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. —Lorraine Caland, Thunder Bay, Ontario
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
  • Shredded 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
  • Shredded 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

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Reviews forStuffed Asiago-Basil Mushrooms

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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. :)"

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