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Stuffed Asiago-Basil Mushrooms

4.5 | 4 Reviews
Total Time:Prep: 25 min. Bake: 10 min.

By Taste Of Home Editorial Team

Recipe by Lorraine Caland

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Feb. 11, 2022

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

TEST KITCHEN APPROVED

Stuffed Asiago-Basil Mushrooms

Contest Winner
4.5 | 4 Reviews Add your review
Yield:2 dozen
Prep:25 min
Cook:10 min
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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
Text Ingredients
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Directions

  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 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.
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