Stuffed Asiago-Basil Mushrooms (Printable)

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

# 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 the 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 3–4 minutes until softened and excess 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 18–20 minutes, or until mushrooms are tender and tops are golden brown.
08 - Let cool slightly before serving. Garnish with extra fresh basil if desired.

# Expert Suggestions:

01 -
  • They look like you spent hours fussing, but the whole process takes less time than most people spend choosing an outfit.
  • The Asiago melts into the cream cheese and creates this rich, tangy bite that makes store-bought appetizers taste like cardboard.
  • You can prep them in the morning, refrigerate, and bake right before guests arrive without any frantic last-minute assembly.
02 -
  • If your mushrooms release a lot of liquid during baking, don't panic, just tilt the pan and blot it up with a paper towel halfway through so the bottoms don't get soggy.
  • Softening the cream cheese completely before mixing is the difference between a smooth, cohesive filling and a lumpy disaster that won't stay in the caps.
  • Don't skip cooling the sautéed garlic and stems, adding them hot will melt the cheeses prematurely and turn your filling into an oily mess.
03 -
  • Use a small spoon or a piping bag with the tip cut off to fill the caps neatly, it's faster and way less messy than trying to scoop with your fingers.
  • If you want extra crunch, mix a tablespoon of panko into the Asiago topping before sprinkling it on, it creates these irresistible crispy bits.
  • Taste your filling before stuffing, the raw mixture is safe to eat and adjusting the seasoning now saves you from serving bland mushrooms later.
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