Stuffed Asiago-Basil Mushrooms (Printable Page)

Creamy Asiago and basil-filled mushrooms baked to golden perfection. Ideal for parties and elegant gatherings.

# What You'll Need:

→ Mushrooms

01 - 24 medium cremini or white button mushrooms, stems removed and reserved

→ Filling

02 - 1 tablespoon olive oil
03 - Reserved mushroom stems, finely chopped
04 - 2 cloves garlic, minced
05 - 2/3 cup grated Asiago cheese
06 - 1/3 cup cream cheese, softened
07 - 1/3 cup panko breadcrumbs
08 - 1/4 cup fresh basil leaves, finely chopped
09 - 2 tablespoons fresh parsley, chopped
10 - 1/4 teaspoon freshly ground black pepper
11 - 1/8 teaspoon salt

→ Topping

12 - 2 tablespoons grated Asiago cheese
13 - 1 tablespoon olive oil

# Step-by-Step Guide:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Clean mushrooms and carefully remove stems. Finely chop stems and set aside.
03 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped mushroom stems and garlic; sauté for 3-4 minutes until softened and moisture evaporates. Remove from heat and cool slightly.
04 - In a medium bowl, combine sautéed mushroom stems and garlic with Asiago cheese, cream cheese, breadcrumbs, basil, parsley, black pepper, and salt. Mix until well blended.
05 - Spoon filling generously into each mushroom cap, pressing lightly. Arrange filled mushrooms on prepared baking sheet.
06 - Drizzle mushroom tops with olive oil and sprinkle with remaining Asiago cheese.
07 - Bake for 18-20 minutes until mushrooms are tender and tops are golden brown.
08 - Let cool slightly before serving. Garnish with fresh basil if desired.

# Expert Tips:

01 -
  • They look fancy but come together in less time than it takes to argue about what appetizer to make.
  • The Asiago melts into the cream cheese in a way that makes people ask if you added something secret.
  • You can prep them hours ahead and just pop them in the oven when guests arrive.
  • Leftovers reheat beautifully, though there are rarely any left.
02 -
  • If you skip sauteing the stems, the filling will be watery and slide right out of the caps.
  • Room temperature cream cheese is non-negotiable; cold cream cheese will leave you with lumps no amount of stirring will fix.
  • Don't overfill the caps or the filling will spill over and burn on the pan.
03 -
  • Use a small melon baller or espresso spoon to hollow out the caps a bit deeper for more filling.
  • Toast the breadcrumbs in a dry skillet for a minute before mixing them in for extra depth and crunch.
  • If the filling feels too thick, add a teaspoon of milk or cream to loosen it just enough to spread easily.
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