Stuffed Asiago-Basil Mushrooms
“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
Photo: Taste of Home
Servings Prep Time Cook Time 2 dozen 25 minutes 10 minutes
Servings Prep Time 2 dozen 25 minutes
Units: Metric US Imperial
Instructions 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. 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 Notes Nutrition Facts 1 appetizer: 35 calories, 3g fat (1g saturated fat), 5mg cholesterol, 50mg sodium, 2g carbohydrate (1g sugars, 0 fibre), 2g protein.