Looking for an appetizer that’s effortlessly elegant and bursting with flavor? These Asiago and Basil Stuffed Portobello Mushrooms are your answer! Imagine tender, earthy mushroom caps filled with a creamy, sharp Asiago cheese and fresh basil mixture, then baked to golden perfection. Topped with a juicy cherry tomato, each bite is a perfect harmony of savory goodness. They’re deceptively simple to make and guaranteed to disappear from the platter in minutes!
Ingredients
• 24 small Portobello (cremini) mushroom caps, stems removed
• ½ cup / 115g mayonnaise
• ¾ cup / 85g shredded Asiago cheese
• ⅓ cup / 15g fresh basil leaves, stems removed
• ¼ tsp / 0.5g white pepper
• 12 cherry tomatoes, halved
• Cooking spray
Instructions
1. Directions
2. Preheat your oven to 300°F / 150°C. Lightly grease a baking dish with cooking spray. Arrange the mushroom caps, hollow side up, in the prepared dish and bake for 10 minutes to release some of their moisture.
3. While the mushrooms bake, add the mayonnaise, shredded Asiago cheese, fresh basil leaves, and white pepper to a food processor. Pulse until the mixture is well combined and creamy. Carefully spoon the cheese mixture evenly into each pre-baked mushroom cap, then top each one with a cherry tomato half.
4. Return the stuffed mushrooms to the oven and bake for an additional 10-15 minutes, or until the filling is hot and bubbly and the cheese is slightly golden. Serve immediately.
Nutritional Information
• Nutrition (per mushroom)
• Calories: 36.6 kcal
• Protein: 2.3g
• Fat: 3.3g
• is an estimate and may vary based on the exact used.
Pro Tips
• Gently wipe mushrooms clean with a damp paper towel instead of rinsing them. This prevents them from becoming waterlogged.
• For a richer flavor, add a tablespoon of finely minced garlic or shallots to the food processor with the cheese mixture.
• Don’t have Asiago? Grated Parmesan, Romano, or a sharp white cheddar make excellent substitutes.
• You can prepare the filling and stuff the mushrooms up to 24 hours in advance. Store them covered in the refrigerator and bake just before serving.
