Stuffed Asiago- Basil Mushrooms


24 baby Portobello mushrooms (about 1lb), 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 shaved Parmesan cheese, optional


  1. Preheat oven to 375 degrees. 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.

Recipe by Taste of Home

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