Stuffed Asiago-Basil Mushrooms (Print)

Creamy Asiago and basil-filled mushrooms with golden breadcrumb topping. Easy Italian-inspired appetizer.

# Ingredients:

→ 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

# Instructions:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper. Clean mushrooms and carefully remove stems. Finely chop the stems and set aside.
02 - 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.
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 the filling generously into each mushroom cap, pressing lightly. Arrange filled mushrooms on the prepared baking sheet.
05 - Drizzle the tops with olive oil and sprinkle with remaining Asiago cheese.
06 - Bake for 18 to 20 minutes, or until mushrooms are tender and tops are golden. Let cool slightly before serving. Garnish with extra basil if desired.

# Pro Tips:

01 -
  • They look fancy enough to impress without requiring restaurant-level skills or stress.
  • The filling comes together in minutes, and you can stuff them ahead of time, then just pop them in the oven when guests arrive.
02 -
  • Don't skip sautéing the mushroom stems first—raw stems in the filling release moisture as they bake and can make everything soggy.
  • If your mushrooms release a lot of liquid while baking, it means they were too wet when you started, so wipe them extra dry next time.
03 -
  • If you can't find cremini mushrooms, white button mushrooms work perfectly fine, though cremini have a slightly deeper flavor.
  • Stuffing them a bit generously makes them look more impressive and gives you a better ratio of filling to mushroom, which is honestly the whole point.
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