Stuffed Asiago-Basil Mushrooms (Printable)

Creamy Asiago and basil-filled mushroom caps with golden breadcrumb topping. Italian-inspired vegetarian appetizer.

# 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

# Directions:

01 - Preheat 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 to 4 minutes until softened and 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 to 20 minutes, or until mushrooms are tender and tops are golden.
08 - Let cool slightly before serving. Garnish with extra basil if desired.

# Expert Advice:

01 -
  • They taste like something from a fancy restaurant but come together in your own kitchen with everyday ingredients.
  • The creamy Asiago filling gets this nutty, slightly sharp edge that makes people reach for seconds before theyve finished their first.
  • You can prep the filling hours ahead and stuff the mushrooms right before guests arrive, so youre not stuck in the kitchen.
  • Theyre just rich enough to feel indulgent but light enough that no one feels weighed down before the main course.
02 -
  • If you skip cooking the mushroom stems and garlic first, the filling will be watery and the mushrooms will weep liquid all over your baking sheet.
  • Softening the cream cheese completely before mixing makes all the difference, cold cream cheese creates lumps that never fully blend in.
  • Do not overstuff the caps or the filling will spill over and burn on the pan, a generous mound that sits just above the rim is perfect.
03 -
  • Use a small spoon or a piping bag to fill the mushroom caps neatly and quickly, especially if you are making a big batch.
  • Let the filling sit for five minutes before stuffing so the breadcrumbs can absorb some moisture and the mixture becomes easier to handle.
  • If the tops are not browning as much as you would like, switch your oven to broil for the last minute or two, but watch them closely so they do not burn.
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