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Stuffed Asiago-Basil Mushrooms




Stuffed Asiago-Basil Mushrooms
source Taste of Home
categories appetizer, vegetable, heart healthy
yield 2 dozen
prep time
total time Prep: 25 min Bake: 10 min

INGREDIENTS
  • 24 baby portobello mushrooms (about 1 lb), stems removed
  • ½ cup reduced-fat mayonnaise
  • ¾ cup shredded Asiago cheese
  • ½ cup loosely packed basil leaves, stems removed
  • ¼ tsp white pepper
  • 12 cherry tomatoes, halved
  • Thinly sliced or shaved Parmesan cheese, optional

    • INSTRUCTIONS
  • 1. Preheat oven to 375°F. 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.

    • NOTES
    Nutrition Facts 1 appetizer: 35 calories, 3g fat (1g saturated fat), 5mg cholesterol, 50mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 2g protein.

    NUTRITION