Stuffed Asiago-Basil Mushrooms (Printable)

Creamy Asiago-filled mushrooms with fresh basil and breadcrumbs, baked to golden perfection in just 35 minutes.

# 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 breadcrumbs, preferably panko
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

# Steps:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper. Clean mushrooms and carefully remove stems. Finely chop 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 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 olive oil and sprinkle with remaining 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 basil if desired.

# Expert Advice:

01 -
  • The creamy Asiago filling melts into every bite without being heavy or overwhelming.
  • They look impressive on a platter but come together in less than 40 minutes.
  • You can prep them hours ahead and bake right before guests arrive.
  • The mushroom stems get used in the filling, so nothing goes to waste.
02 -
  • Don't skip sautéing the stems, raw stems release too much water and make the filling soggy.
  • Make sure the cream cheese is fully softened or it won't blend smoothly into the filling.
  • If your mushrooms are especially large, increase the baking time by a few minutes so they cook through.
  • Letting them cool for just 2 or 3 minutes after baking helps the filling firm up and makes them easier to eat.
03 -
  • Use a small spoon or a piping bag to fill the caps neatly and avoid overflow.
  • If the filling seems too thick, add a teaspoon of olive oil or a splash of cream to loosen it.
  • For extra flavor, toast the breadcrumbs in a dry skillet for a minute before mixing them in.
  • Swap Asiago for Parmesan or Pecorino if that's what you have on hand, the flavor will shift slightly but still be delicious.
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