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Stuffed Asiago-Basil Mushrooms

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
  • Total Time
    Prep: 25 min. Bake: 10 min.
  • Makes
    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 8-10 minutes or until lightly browned. 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.

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Reviews

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Average Rating:
  • wanders6
    Oct 4, 2019

    Time consuming but so worth it! It went like hotcakes and I will be Definitely be making it again!

  • justmbeth
    Oct 21, 2016

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

  • NinaVerbeena
    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.

  • sfprincess
    Dec 13, 2009

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