Ingredients
24 baby portobello mushrooms (about 1 pound), stems removed1/2 cup reduced-fat mayonnaise3/4 cup shredded Asiago cheese1/2 cup loosely packed basil leaves, stems removed1/4 teaspoon white pepper12 cherry tomatoes, halvedThinly sliced or shaved Parmesan cheese, optional
Preparation
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.
