Stuffed Asiago-Basil Mushrooms (Printable)

Creamy Asiago-filled mushrooms with fresh basil and breadcrumbs—perfect for elegant appetizers or parties.

# 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

# Directions:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper. Clean mushrooms and carefully remove stems, then finely chop and reserve the stems.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped mushroom stems and garlic, sautéing for 3-4 minutes until softened and excess moisture evaporates. Remove from heat and cool slightly.
03 - 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.
04 - Spoon filling generously into each mushroom cap, pressing lightly to secure. Arrange filled mushrooms on the prepared baking sheet.
05 - Drizzle mushroom tops with olive oil and sprinkle with remaining Asiago cheese. Bake for 18-20 minutes until mushrooms are tender and tops are golden brown.
06 - Let cool slightly before serving. Garnish with fresh basil if desired. Serve warm or at room temperature.

# Expert Advice:

01 -
  • They disappear faster than you can refill the platter, which means you did something right.
  • The Asiago and basil combination feels fancy without any actual fuss.
  • You can prep the filling hours ahead and stuff them right before guests arrive.
  • They taste just as good at room temperature, so no frantic reheating.
02 -
  • If you skip sautéing the stems, the filling will be watery and slide right out of the caps.
  • Room temperature cream cheese is non-negotiable, cold cream cheese turns the filling into lumpy chaos.
  • Don't rinse the mushrooms under running water or they'll soak it up like sponges and steam instead of roast.
03 -
  • Press the filling firmly into each cap so it doesn't fall out when someone picks it up.
  • Use a small cookie scoop to portion the filling evenly and save yourself from overstuffing some and under-filling others.
  • If the tops brown too fast, tent the tray loosely with foil for the last few minutes.
  • Swap Asiago for Parmesan or Pecorino if you want a sharper, saltier bite.
Return