Stuffed Asiago-Basil Mushrooms (Printer-friendly)

Creamy Asiago-filled mushroom caps with fresh basil and breadcrumbs, baked until golden and irresistible.

# 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

# How To Make It:

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 to 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 to 20 minutes, or until mushrooms are tender and tops are golden brown.
08 - Let cool slightly before serving. Garnish with extra basil if desired.

# Expert Tips:

01 -
  • They look like you spent an hour fussing, but the whole thing comes together in less time than it takes to shower and get dressed for the party.
  • The Asiago melts into the cream cheese in a way that makes every bite feel indulgent without being heavy.
  • You can prep them hours ahead and just pop them in the oven when guests arrive, which has saved me more times than I can count.
02 -
  • If you skip letting the mushroom stems cook down completely, the filling will be watery and slide right out of the caps when you try to serve them.
  • Softening the cream cheese before mixing makes all the difference; cold cream cheese will leave you with lumps and an uneven filling that doesn't taste as smooth.
03 -
  • Use a small spoon or even a melon baller to scoop out a little extra space in each cap if your mushrooms are on the smaller side—it gives you more room for that glorious filling.
  • Don't skip the final drizzle of olive oil; it's what makes the tops crisp and golden instead of just melty and pale.
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