Stuffed Asiago-Basil Mushrooms (Printable View)

Bite-sized mushrooms with creamy Asiago, fresh basil, and breadcrumbs. Perfect elegant appetizer 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 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

# How To Make It:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Clean mushrooms and carefully remove stems. Finely chop 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 filling generously into each mushroom cap, pressing lightly. Arrange filled mushrooms on prepared baking sheet.
06 - Drizzle mushroom 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 brown.
08 - Let cool slightly before serving. Garnish with extra fresh basil if desired.

# Expert Advice:

01 -
  • They disappear faster than you can refill the tray, which means everyone actually loves them and isn't just being polite.
  • The filling tastes rich and complex, but it comes together in one bowl with no fussy steps.
  • You can prep them a few hours ahead and bake right before guests arrive, so you're not sweating over the stove when the doorbell rings.
02 -
  • If your mushrooms release a lot of liquid while baking, it means they weren't dried well enough after cleaning, so always use a damp towel instead of running them under the tap.
  • Softening the cream cheese to room temperature is non-negotiable, cold cream cheese turns the filling lumpy and impossible to mix smoothly.
  • Don't overbake them or the mushroom caps will shrivel and turn rubbery, pull them out as soon as the tops are golden and the mushrooms look tender.
03 -
  • Use a small spoon or a piping bag to fill the mushroom caps if you want them to look extra tidy and uniform, it's a small step that makes a big visual difference.
  • If the filling seems too loose, add another tablespoon of breadcrumbs, if it's too thick, a teaspoon of olive oil will loosen it right up.
  • Always buy a few extra mushrooms in case some caps break, it happens to everyone and it's better to have backups than to come up short.
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