Stuffed Asiago-Basil Mushrooms

By VegasBartender

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

Details

Servings 2

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