- 2
Ingredients
- 24 baby portobello mushrooms, stems removed
- 1/2 c reduced-fat mayonnaise
- 3/4 c shredded Asiago cheese
- 1/2 c loosely packed basil leaves, stems removed
- 1/4 tsp white pepper
- 12 cherry tomatoes, halved
- 2 Tbsp grated Parmesan cheese, optional
Preparation
Step 1
1. Place mushrooms on a greased 15" x 10" x 1" 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 teaspoon mayonnaise mixture; top with tomato.
4. Bake 8-10 minutes longer or until lightly browned. Sprinkle with Parmesan cheese if desired
Yield: 2 Dozen
To Make Italian Sausage Mushrooms:
Omit filling. Prepare mushrooms as directed. IN a large skillet, cook 1 lb bulk Italian sausage over medium heat until no longer pink. Drain.
In a bowl, combine 6 oz softened cream cheese, 3 Tbsp minced fresh parsley and sausage. Spoon into mushroom caps. Bake as directed. Sprinkle with additional 1 Tbsp minced fresh parsley