Stuffed Asiago-Basil Mushrooms (Printable Version)

Creamy Asiago cheese and fresh basil stuffed in tender mushroom caps—elegant appetizer in just 35 minutes.

# 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 panko breadcrumbs
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

# Steps:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Clean mushrooms and carefully remove stems. Finely chop the 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 to 4 minutes until softened and moisture evaporates. Remove from heat and cool slightly.
04 - In a medium bowl, combine the 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 the prepared baking sheet.
06 - Drizzle the tops with olive oil and sprinkle with remaining Asiago cheese.
07 - Bake for 18 to 20 minutes, or until mushrooms are tender and tops are golden.
08 - Let cool slightly before serving. Garnish with extra basil if desired.

# Expert Pointers:

01 -
  • They taste like something from a fancy catering menu but come together in less than forty minutes.
  • The creamy Asiago filling gets just crispy enough on top to make every bite feel indulgent.
  • You can prep the mushrooms hours ahead and pop them in the oven right before guests arrive.
02 -
  • Don't rinse the mushrooms under water or they'll get waterlogged and soggy, just wipe them clean with a damp cloth.
  • Make sure the cream cheese is truly softened or the filling will be lumpy and hard to mix.
  • If the filling seems too loose, add a tablespoon more breadcrumbs, and if it's too dry, a tiny drizzle of olive oil will fix it.
03 -
  • Use a small spoon or a piping bag to fill the caps neatly and avoid messy edges.
  • Don't overbake them or the mushrooms will shrink and release too much liquid, leaving the filling sitting in a puddle.
  • If you want extra crunch, broil them for the last minute or two, but watch closely so the tops don't burn.
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