Stuffed Asiago-Basil Mushrooms (Printable Version)

Bite-sized mushrooms filled with creamy Asiago cheese, fresh basil, and breadcrumbs for elegant entertaining.

# 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 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

# Preparation steps:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper. Clean mushrooms and carefully remove stems. Finely chop reserved stems and set aside.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped mushroom stems and minced garlic; sauté for 3 to 4 minutes until softened and moisture evaporates. Remove from heat and cool slightly.
03 - In a medium mixing bowl, combine 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. Arrange filled mushrooms on prepared baking sheet.
05 - Drizzle mushroom tops with 1 tablespoon olive oil and sprinkle with remaining 2 tablespoons Asiago cheese.
06 - Bake for 18 to 20 minutes, or until mushrooms are tender and tops are golden brown.
07 - Let cool slightly before serving. Garnish with extra fresh basil if desired.

# Expert Advice:

01 -
  • They taste restaurant-quality but come together in under 40 minutes, which means you'll actually make them again.
  • The filling is creamy, herby, and deeply savory—Asiago brings that nutty sophistication while basil keeps everything bright.
  • They work for casual gatherings or fancy occasions, and nobody suspects how simple they really are.
02 -
  • The moisture that releases from the mushroom stems during sautéing needs to evaporate completely, or your filling will be soggy and loose—don't rush this step or skip tasting as you go.
  • Cream cheese clumps ruthlessly if it's cold, so let it soften on the counter for 20 minutes beforehand; your arm and your mood will thank you.
03 -
  • Choose mushrooms that are similar in size and have caps that curve upward slightly rather than lying completely flat—they hold filling better and bake more evenly.
  • If your mushrooms release a lot of liquid while baking, don't panic; just tilt the baking sheet slightly and let it drain away, then transfer them to a clean serving platter so they don't sit in their own moisture.
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