Stuffed Asiago-Basil Mushrooms |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 24 |
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Don't like mushrooms? Guess again…you will now! These pretty appetizers taste divine. For a main dish, double the filling and use large portobellos. (This recipe was first place winner in the Mushrooms Every Day, Every Way contest Inspiring Appetizers category.) Ingredients:
24 baby portobello mushrooms, 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 |
2 tablespoons grated parmesan cheese, optional |
Directions:
1. Place mushrooms on a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 10 minutes. Drain liquid from mushrooms.
2. Meanwhile, in a food processor, place the mayonnaise, Asiago cheese, basil and pepper; cover and process until blended.
3. Fill mushrooms with a heaping teaspoonful mayonnaise mixture; top with tomato. Bake 8-10 minutes longer or until lightly browned. Sprinkle with Parmesan cheese if desired. Yield: 2 dozen.
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