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
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
Reviews
Time consuming but so worth it! It went like hotcakes and I will be Definitely be making it again!
I loved the uniqueness of this stuffed mushroom recipe. It was a good use of the basil from the garden.
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.
I might use a little less basil next time. :)