Stuffed Asiago-Basil Mushrooms (Printable)

Creamy Asiago-filled mushroom caps with fresh basil and breadcrumbs, baked until golden and irresistible.

# 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 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 sautéed mushroom stems and garlic with Asiago cheese, cream cheese, breadcrumbs, 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 disappear faster than you can refill the platter, which means everyone actually likes them.
  • The filling is rich enough to feel special but simple enough to throw together on a weeknight.
  • You can prep them hours ahead and bake right before guests arrive.
  • They taste expensive but cost less than a decent bottle of wine.
02 -
  • If the mushrooms release too much water while baking, it means they weren't dry enough to start—wipe them well, never rinse.
  • Overfilling the caps makes them tip over and spill, so keep the mound centered and compact.
  • Softened cream cheese is non-negotiable; cold cream cheese won't blend and you'll end up with clumps.
03 -
  • Use a small spoon or a piping bag to fill the caps if you want them to look bakery-perfect.
  • Toast the panko in a dry skillet for two minutes before mixing it in—it adds a nutty depth that's worth the extra step.
  • If the filling feels too dry, add a teaspoon of olive oil or a splash of heavy cream until it's creamy but not wet.
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