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
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 35 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 50mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
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Steve Noble
[email protected]I'm not sure what went wrong, but my mushrooms turned out really dry. I think I might have overcooked them.
Muhammad Sadam
[email protected]These mushrooms are so delicious and flavorful. I can't wait to make them again!
Bunmi Ajayi
[email protected]I'm always looking for new and easy appetizer recipes. This one is definitely a keeper!
Adelina Spista
[email protected]I love that this recipe uses fresh basil. It really gives the mushrooms a bright, summery flavor.
Gary Bray
[email protected]These mushrooms are the perfect party food. They're easy to make ahead of time and they're always a crowd-pleaser.
Lemon Das
[email protected]I've made this recipe a few times and it's always a hit. It's a great appetizer or side dish.
Nikesh Silwal
[email protected]These mushrooms were so easy to make and they turned out so well. I'll definitely be making them again.
Saman Silwal
[email protected]I'm not a fan of mushrooms, but I tried these because my wife loves them. I was surprised to find that I actually enjoyed them!
Wahida Omor
[email protected]I added some chopped sun-dried tomatoes to the stuffing and it gave the mushrooms a nice tangy flavor.
tech 46
[email protected]I accidentally overcooked the mushrooms and they were a little dry. Next time I'll be more careful to watch the cooking time.
matthew hawthorn
[email protected]I followed the recipe exactly and the mushrooms turned out perfectly. They were cooked through but still had a little bit of a bite to them.
Muhmmad Khan
[email protected]I made these mushrooms for a vegetarian friend and she loved them! She said they were the best stuffed mushrooms she's ever had.
shanique jones
[email protected]I'm allergic to basil, so I used oregano instead. The mushrooms were still very tasty.
Khamis Omar
[email protected]I had some trouble finding Asiago cheese, but I used Parmesan instead and it worked just fine.
Baro Moh
[email protected]These mushrooms were a little too salty for my taste, but other than that they were very good.
Jackson WooddyComp.
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed these. The Asiago and basil stuffing was very flavorful.
NATTO JPL
[email protected]I've made these mushrooms several times now and they're always a crowd-pleaser. They're easy to make and so delicious.
Stranger boo147
[email protected]These stuffed mushrooms were a hit at my last dinner party! Everyone loved the combination of flavors and textures.