Stuffed Asiago-Basil Mushrooms

Name: Stuffed Asiago-Basil Mushrooms
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 2 dozen.
Cuisine: Europe, Italian
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

4 reviews

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Test Kitchen Approved

Total Time

Prep: 25 min. Bake: 10 min.

Makes

2 dozen

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 Recipe photo by Taste of Home

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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.

Stuffed Asiago-Basil Mushrooms

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Makes

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Nutrition Facts

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