Save My neighbor brought these to a block party last summer, still warm in a foil-lined basket. I ate five before I even asked what was in them. The creamy filling, the bite of Asiago, the way the mushroom caps turned silky in the oven—I went home that night and replicated them from memory. I've been making them ever since, tweaking the basil ratio until it felt just right.
I made these for my sister's engagement party, doubling the batch and hiding a tray in the kitchen for the family. My mom kept sneaking back for more, and by the time we brought out dessert, we'd eaten half of them ourselves. No one noticed the guests were short a few mushrooms. It became our little secret that night, standing around the counter laughing with full mouths.
Ingredients
- Cremini or white button mushrooms: Cremini have a deeper flavor, but button mushrooms work beautifully and are easier to find year-round.
- Olive oil: Use a good one for drizzling on top; it adds a subtle fruity note that balances the cheese.
- Mushroom stems: Don't toss them—they're the base of the filling and add earthy richness you can't fake.
- Garlic: Fresh is essential here; the quick sauté mellows the sharpness without losing the punch.
- Asiago cheese: Aged Asiago is nuttier and sharper; if you can only find fresh, add a pinch more salt.
- Cream cheese: Let it sit on the counter for 20 minutes before mixing or you'll fight lumps the whole way.
- Panko breadcrumbs: They stay crispier than regular crumbs and give the filling a better texture.
- Fresh basil: Don't skip this—it brightens the whole dish and smells like summer even in February.
- Fresh parsley: Adds a grassy freshness that keeps the filling from feeling too heavy.
- Black pepper and salt: Taste the filling before stuffing; Asiago varies in saltiness, so adjust as you go.
Instructions
- Preheat and Prep:
- Set your oven to 375°F and line a baking sheet with parchment. This keeps cleanup easy and prevents sticking.
- Clean and Hollow the Mushrooms:
- Wipe the caps with a damp towel, then twist out the stems gently so the caps stay intact. Chop the stems as finely as you can—they'll blend into the filling better that way.
- Sauté the Base:
- Heat olive oil in a skillet over medium heat, then add the chopped stems and garlic. Stir often for 3 to 4 minutes until the moisture cooks off and the garlic smells sweet, not sharp.
- Mix the Filling:
- Let the stem mixture cool slightly, then combine it with Asiago, cream cheese, breadcrumbs, basil, parsley, pepper, and salt. Stir until it's creamy and holds together when you pinch it.
- Stuff the Caps:
- Use a spoon to mound filling into each mushroom cap, pressing lightly so it stays put. Don't be shy—pile it high.
- Top and Bake:
- Arrange the stuffed mushrooms on the baking sheet, drizzle with olive oil, and sprinkle the remaining Asiago on top. Bake for 18 to 20 minutes until the mushrooms are tender and the tops are golden and bubbling.
- Cool and Serve:
- Let them sit for a few minutes so the filling sets slightly. Garnish with torn basil if you want them to look as good as they taste.
Save The first time I served these at a dinner party, my friend asked if I'd ordered them from a caterer. I laughed and told her they cost me maybe eight dollars to make. She didn't believe me until I sent her the recipe the next morning. Now she makes them for every holiday, and every time, she texts me a photo of the empty tray.
Make Ahead Magic
You can stuff the mushrooms up to six hours before baking—just cover them with plastic wrap and refrigerate. When you're ready, pull them out, let them sit for 10 minutes, then bake as directed. I've done this for every party I've hosted in the past year, and it's the reason I'm never stressed when people arrive early.
Flavor Swaps That Work
If Asiago isn't your thing, Parmesan or Pecorino Romano both work beautifully—just know Pecorino is saltier, so go easy on the extra salt. I've also added a pinch of red pepper flakes when I wanted a little heat, and it didn't disappoint. Fresh thyme instead of parsley gives it an earthier, more rustic vibe.
Serving and Storing
These are best served warm, but I've eaten them at room temperature straight from the fridge the next day and they're still good. If you have leftovers, store them in an airtight container for up to two days and reheat in a 350°F oven for about 8 minutes.
- Serve them on a wooden board with a small bowl of balsamic glaze for dipping.
- Pair with a crisp Pinot Grigio or a dry sparkling wine.
- Garnish the platter with whole basil leaves and a light sprinkle of flaky sea salt.
Save These mushrooms have become my go-to whenever I need to impress without overthinking it. They're proof that simple ingredients, treated with a little care, can turn into something people remember long after the party ends.
Recipe FAQs
- → Can I prepare these mushrooms ahead of time?
Yes, you can assemble the stuffed mushrooms up to 24 hours in advance. Store them covered in the refrigerator and bake just before serving. Add an extra 2-3 minutes to the baking time if baking from cold.
- → What type of mushrooms work best for stuffing?
Medium-sized cremini or white button mushrooms are ideal as they have sturdy caps and a nice cavity for filling. Choose mushrooms that are uniform in size for even cooking.
- → How do I prevent the mushrooms from becoming watery?
Sautéing the chopped mushroom stems until the moisture evaporates is key. This concentrates the flavor and prevents excess liquid from making the filling soggy during baking.
- → Can I substitute the Asiago cheese?
Absolutely. Parmesan, Pecorino Romano, or Gruyère make excellent alternatives. Each will provide a slightly different flavor profile while maintaining the creamy, savory character of the dish.
- → How should I store leftover stuffed mushrooms?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8-10 minutes until warmed through and the cheese is melted again.
- → Can I make these vegetarian and gluten-free?
These are already vegetarian. For a gluten-free version, simply substitute the breadcrumbs with gluten-free panko or crushed gluten-free crackers.