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TEST KITCHEN APPROVED

Stuffed Asiago-Basil Mushrooms

Name: Stuffed Asiago-Basil Mushrooms
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 2 dozen
Cuisine: Europe, Italian
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

TEST KITCHEN APPROVED

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 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.