Stuffed Asiago-Basil Mushrooms (Print Version)

Creamy Asiago and basil-stuffed mushrooms with golden breadcrumb topping—ideal for entertaining and gatherings.

# What You 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 breadcrumbs, preferably panko
08 - 1/4 cup fresh basil leaves, finely chopped
09 - 2 tablespoons chopped fresh parsley
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

# Directions:

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, chopped 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, or until mushrooms are tender and tops are golden.
08 - Let cool slightly before serving. Garnish with extra basil if desired.

# Expert Tips:

01 -
  • They disappear faster than you can refill the tray, which means everyone loves them and you look like a hero.
  • The filling is creamy, garlicky, and just rich enough without feeling heavy or overdone.
  • You can prep them hours ahead and bake right before guests arrive, which saves your sanity.
  • They taste like something from a fancy restaurant but use ingredients you probably already have.
02 -
  • If you skip cooking the mushroom stems first, they release water while baking and turn the filling into a soggy mess.
  • Press the filling in firmly or it falls out when people pick them up, which is awkward and wasteful.
  • Don't overbake them or the mushrooms shrivel up and lose their tender bite.
03 -
  • Use a small spoon or a piping bag to fill the caps neatly, it's faster and looks cleaner.
  • Let the cream cheese sit at room temperature for 20 minutes before mixing so it blends smoothly without lumps.
  • If the mushrooms release a lot of liquid while baking, tilt the pan and blot it up with a paper towel halfway through.
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