Stuffed Asiago-Basil Mushrooms (Print Version)

Creamy Asiago-filled mushroom caps with fresh basil and golden breadcrumb topping. Ready in 35 minutes.

# 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 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

# How To Make It:

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 Tips:

01 -
  • They look impressively elegant but come together in about half an hour, leaving you time to enjoy your guests.
  • The Asiago melts into the cream cheese and creates this rich, nutty filling that makes people ask for the recipe every single time.
  • You can prep them hours ahead and just pop them in the oven when people arrive.
02 -
  • Don't skip the step of cooking the mushroom stems first, raw stems release too much moisture and make the filling soggy.
  • If your cream cheese is cold, it won't mix smoothly, so let it sit at room temperature for at least 15 minutes before you start.
  • Overstuffing the caps makes them tip over and spill, so fill them generously but not to the point where they're unstable.
03 -
  • Use a small spoon or even a melon baller to scrape out a little extra space in each cap if the filling seems too generous, it gives you more room and prevents overflow.
  • If the tops aren't browning enough in the last few minutes, switch the oven to broil for just 1 to 2 minutes, but watch them closely so they don't burn.
  • For a gluten-free version, swap in your favorite gluten-free breadcrumbs and the texture stays just as satisfying.
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