Stuffed Asiago-Basil Mushrooms

Ingredients

• 24 baby Portobello mushrooms, stems removed
• ¾ cup shredded Asiago cheese
• ½ cup reduced-fat mayonnaise
• ¼  teaspoon white pepper
• ½ cup loosely packed basil leaves, stems removed
• 12 cherry tomatoes, halved

Directions

• Preheat oven to 375°. Put mushroom caps in a greased 15x10x1 in. baking pan. Bake 10 minutes. Separately, mix mayonnaise, Asiago cheese, basil and pepper in a food processor and process the mix until blended.
• Drain the juice from the mushrooms. Fill each with 1 rounded teaspoon mayonnaise mixture and then top each mushroom with one half of cherry tomato.
• Bake 8-10 minutes or until lightly browned.