Stuffed Asiago-Basil Mushrooms (Printable)

Creamy Asiago-stuffed mushrooms with fresh basil and breadcrumbs, baked until golden. Perfect party appetizer.

# Components:

→ 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

# Method:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Clean the mushrooms and carefully remove the 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 the 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 Advice:

01 -
  • They disappear at parties faster than you can refill the platter, leaving you feeling like a kitchen genius.
  • The buttery Asiago and fresh basil combination tastes fancy enough to impress, but the prep is genuinely simple.
02 -
  • If your mushrooms release a lot of liquid while baking, pat them dry with a paper towel before filling—wet mushrooms won't crisp up and the filling gets soggy.
  • Don't skip the step of cooking out the mushroom stems and garlic; this concentrates flavors and removes moisture that would otherwise make the filling watery.
03 -
  • If your cream cheese is cold and won't blend smoothly, let it sit on the counter for 15 minutes—this saves you from lumpy filling and frustration.
  • The secret to golden tops is giving them a final drizzle of good olive oil and then broiling for just one minute at the very end, but watch carefully so they don't blacken.
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