Stuffed Asiago-Basil Mushrooms

My neighbor brought these to a block party three summers ago, and I watched the platter empty in minutes. The mushrooms were small, golden, and everyone kept saying they tasted expensive. She leaned over and whispered that the secret was good Asiago and not skimping on the fresh basil. I made them the following weekend and they've been my go-to ever since.

I made these for my sister's baby shower last spring, doubling the batch because I knew they'd vanish. Halfway through baking, the kitchen smelled like garlic and melted cheese, and my brother-in-law wandered in asking if he could taste-test. By the time we served them, he'd already eaten four. They were gone before the games even started, and my sister still texts me asking when I'll make them again.

Ingredients

• 24 medium cremini or white button mushrooms, stems removed and reserved: Cremini have a deeper flavor, but white buttons work beautifully too, choose caps that are firm and evenly sized so they bake at the same rate.
• 1 tablespoon olive oil: This helps the chopped stems and garlic soften without browning too fast, releasing their sweetness into the filling.
• Reserved mushroom stems, finely chopped: Don't toss these, they add earthy flavor and a bit of texture that makes the filling taste more mushroom-forward.
• 2 cloves garlic, minced: Fresh garlic is key here, it mellows as it cooks and blends into the creamy filling without overpowering the basil.
• 2/3 cup grated Asiago cheese: Asiago is nutty and sharp, it melts into the cream cheese and creates that rich, savory base everyone loves.
• 1/3 cup cream cheese, softened: This makes the filling creamy and helps everything stick together, let it sit at room temperature so it mixes smoothly.
• 1/3 cup breadcrumbs, preferably panko: Panko adds a light crunch and soaks up moisture so the filling isn't too wet, regular breadcrumbs work in a pinch.
• 1/4 cup fresh basil leaves, finely chopped: Fresh basil is bright and aromatic, dried basil won't give you the same vibrant flavor, so grab a bunch if you can.
• 2 tablespoons chopped fresh parsley: Parsley adds a subtle herbal note that balances the richness of the cheese without competing with the basil.
• 1/4 teaspoon freshly ground black pepper: A little pepper sharpens the filling and brings out the Asiago, don't skip it even if it seems small.
• 1/8 teaspoon salt: The cheeses are salty, so you only need a pinch to round out the flavors without overdoing it.
• 2 tablespoons grated Asiago cheese: This goes on top and turns golden in the oven, giving each mushroom a crispy, cheesy crown.
• 1 tablespoon olive oil: Drizzling this over the tops before baking helps them brown beautifully and keeps the edges from drying out.

Instructions

Preheat and prep:

Set your oven to 375°F and line a baking sheet with parchment paper so the mushrooms don't stick. This also makes cleanup easier later.

Clean and destem the mushrooms:

Wipe the caps with a damp towel and gently twist out the stems, setting them aside. Try to keep the caps intact so they hold the filling well.

Sauté the stems and garlic:

Heat 1 tablespoon of olive oil in a skillet over medium heat, then add the chopped stems and minced garlic. Cook for 3 to 4 minutes, stirring occasionally, until the moisture cooks off and everything smells fragrant and sweet.

Mix the filling:

In a medium bowl, combine the sautéed stems and garlic with Asiago, cream cheese, breadcrumbs, basil, parsley, pepper, and salt. Stir until it's smooth and evenly mixed, the cream cheese should blend in without lumps.

Stuff the caps:

Spoon a generous amount of filling into each mushroom cap, pressing lightly so it stays put. Arrange them on the prepared baking sheet, leaving a little space between each one.

Top and drizzle:

Drizzle the filled mushrooms with 1 tablespoon of olive oil, then sprinkle the remaining 2 tablespoons of Asiago over the tops. This creates a golden, crispy finish.

Bake until golden:

Slide the baking sheet into the oven and bake for 18 to 20 minutes, until the mushrooms are tender and the tops are golden brown. The edges should look slightly caramelized.

Cool and serve:

Let the mushrooms cool for a few minutes before serving so the filling sets slightly. Garnish with extra fresh basil if you have it, and serve warm or at room temperature.

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The first time I served these at a dinner party, one of my friends who claimed she didn't like mushrooms ate five. She said it was the creamy, cheesy filling that won her over, and now she requests them every time we get together. That night, I realized these little bites had the power to change minds and start conversations, and that's when they became a staple in my kitchen.

Choosing Your Mushrooms

Cremini mushrooms have a richer, earthier flavor than white buttons, but either works beautifully here. Look for caps that are smooth, firm, and about the same size so they cook evenly. If the stems are thick and meaty, you'll get more filling flavor when you chop them up, so don't be shy about using larger mushrooms if that's what you find.

Make-Ahead Magic

You can stuff the mushrooms up to a day ahead and keep them covered in the fridge until you're ready to bake. Just add a minute or two to the baking time if they go in cold. This trick has saved me more than once when hosting, because I can prep them in the morning and pop them in the oven right before guests arrive.

Serving and Pairing

These mushrooms are perfect warm, but they also taste great at room temperature, which makes them ideal for buffet tables or potlucks. They pair beautifully with a crisp white wine like Pinot Grigio or a light sparkling wine, and they disappear fast alongside charcuterie or a simple green salad.

• For a gluten-free version, swap in gluten-free breadcrumbs and check all labels for hidden gluten.
• Try Parmesan or Pecorino instead of Asiago if you want a sharper, saltier bite.
• Leftovers can be gently reheated in a 350°F oven for about 8 minutes, though they rarely last long enough to worry about that.

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These stuffed mushrooms have become my secret weapon for any gathering, because they're elegant, easy, and always gone before anything else on the table. I hope they bring as much joy to your kitchen as they have to mine.

Recipe Questions & Answers

→ Can I prepare these mushrooms ahead of time?

Yes, you can stuff the mushrooms up to 24 hours in advance. Cover them tightly with plastic wrap and refrigerate. Add the olive oil and cheese topping just before baking, and extend cooking time by 3-5 minutes if baking directly from the refrigerator.

→ What type of mushrooms work best for stuffing?

Medium cremini or white button mushrooms are ideal as they have sturdy caps that hold filling well. Look for mushrooms that are 1.5 to 2 inches in diameter with deep caps. Baby bella mushrooms also work beautifully for this preparation.

→ How do I prevent the mushrooms from becoming watery?

Sautéing the chopped stems until moisture evaporates is crucial. Avoid washing mushrooms under running water; instead, wipe them clean with a damp cloth. Baking at 375°F ensures the mushrooms cook through without releasing excessive liquid.

→ Can I substitute the Asiago cheese with another variety?

Absolutely. Parmesan, Pecorino Romano, or Gruyère make excellent substitutes and provide similar nutty, savory flavors. For a milder taste, try mozzarella or fontina cheese instead.

→ How should I store leftover stuffed mushrooms?

Store cooled mushrooms 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. Avoid microwaving as it can make the filling rubbery and the mushrooms soggy.

→ Can I make these mushrooms dairy-free?

Yes, substitute the Asiago and cream cheese with dairy-free alternatives like cashew cream cheese and nutritional yeast for a cheesy flavor. The texture and taste will differ slightly but still deliver a delicious result.