Even if you don't like mushrooms, you will have to try them again with these pretty appetizers, which taste divine. For a main dish, double the filling and use large portobellos. —Lorraine Caland, Shuniah, Ontario

Stuffed Asiago-Basil Mushrooms

Stuffed Asiago-Basil Mushrooms
Prep Time
25 min
Cook Time
10 min
Yield
2 dozen
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
- Thinly sliced or shaved 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 until lightly browned, 8-10 minutes. If desired, top with Parmesan cheese.
Nutrition Facts
1 appetizer: 35 calories, 3g fat (1g saturated fat), 5mg cholesterol, 50mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 2g protein.
Loading Popular in the Community
Loading Reviews