Stuffed Asiago-Basil Mushrooms

  Appetizers

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.

Stuffed Asiago-Basil Mushrooms

Average Rating: 4.5

TOTAL TIME: Prep: 25 min. Bake: 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

Instructions

  • 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.

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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