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
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.
Drain juices from mushrooms. Fill each with 1 rounded teaspoon mayonnaise mixture; top each with a tomato half.
Bake until lightly browned, 8-10 minutes. If desired, top with Parmesan cheese.
Recipe by Taste of Home