Stuffed Asiago-Basil Mushrooms

My neighbor Maria showed up at my door one Saturday with a tray of these mushrooms still warm from her oven. I ate four before she even finished telling me they were leftovers from her book club. The creamy filling, the sharp bite of Asiago, the way the mushroom caps turned tender and golden—I made her write the recipe on a napkin right there in my hallway. I've been making them ever since, usually doubling the batch because they vanish faster than I can plate them.

I brought these to a potluck once, nestled on a white platter with a few basil leaves scattered on top. My friend's husband, who claims he doesn't like mushrooms, ate six and then asked if I had more in the car. His wife still teases him about it. That night I learned that presentation matters, but flavor wins every argument.

Ingredients

• 24 medium cremini or white button mushrooms, stems removed and reserved: Cremini have a deeper flavor, but white buttons work beautifully too. Don't toss those stems, they're the secret to a more mushroomy filling.
• 1 tablespoon olive oil (for sautéing): This coaxes out the moisture from the stems and mellows the garlic without burning it.
• Reserved mushroom stems, finely chopped: Chop them small so they blend into the filling and add earthy depth without chunks.
• 2 cloves garlic, minced: Fresh garlic is non-negotiable here. It perfumes the whole filling and makes your kitchen smell like an Italian grandmother is visiting.
• 2/3 cup grated Asiago cheese: Asiago brings a nutty sharpness that's less salty than Parmesan but just as bold.
• 1/3 cup cream cheese, softened: This is what makes the filling creamy and helps everything stick together without being gluey.
• 1/3 cup breadcrumbs (preferably panko): Panko adds a little texture and soaks up any extra moisture so the filling isn't soupy.
• 1/4 cup fresh basil leaves, finely chopped: Fresh basil is the bright, herbaceous note that keeps this from feeling too rich.
• 2 tablespoons chopped fresh parsley: Parsley adds a subtle freshness and a little color to the filling.
• 1/4 teaspoon freshly ground black pepper: Just enough to wake up the other flavors without making it spicy.
• 1/8 teaspoon salt: Go light here since Asiago is already salty.
• 2 tablespoons grated Asiago cheese (for topping): This melts into a golden, slightly crispy cap on each mushroom.
• 1 tablespoon olive oil (for drizzling): A drizzle before baking helps the tops brown and keeps the mushrooms from drying out.

Instructions

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Get Your Oven Ready:

Preheat your oven to 375°F and line a baking sheet with parchment paper. This keeps cleanup easy and prevents sticking.

Prep the Mushrooms:

Wipe the mushrooms clean with a damp towel, then gently twist out the stems and set them aside. Don't rinse them under water or they'll get soggy.

Sauté the Stems and Garlic:

Heat a tablespoon of olive oil in a skillet over medium heat, then add the finely chopped mushroom stems and minced garlic. Sauté for 3 to 4 minutes until the moisture cooks off and everything smells amazing, then let it cool a bit.

Mix the Filling:

In a medium bowl, combine the cooled mushroom mixture with Asiago, cream cheese, breadcrumbs, basil, parsley, pepper, and salt. Stir until it's smooth and well blended, like a savory cheesecake batter.

Stuff the Caps:

Spoon a generous mound of filling into each mushroom cap, pressing gently so it stays put. Arrange them on your prepared baking sheet, filling-side up.

Top and Drizzle:

Sprinkle the remaining Asiago over the tops, then drizzle with a tablespoon of olive oil. This is what gives you that golden, slightly crispy finish.

Bake Until Golden:

Slide the tray into the oven and bake for 18 to 20 minutes, until the mushrooms are tender and the tops are beautifully browned. Let them cool for a few minutes before serving so no one burns their tongue.

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One New Year's Eve, I served these alongside champagne and watched my usually reserved father-in-law reach for his fifth mushroom with zero shame. He looked at me and said, these are dangerous. I knew then that this recipe was a keeper, not just because it tasted good, but because it made people happy in a way that felt effortless.

Make It Your Own

I've swapped Asiago for Parmesan when that's all I had, and honestly, it was just as good. You can also stir in a tablespoon of sun-dried tomatoes or a pinch of red pepper flakes if you want a little extra kick. Once I added chopped spinach to the filling and it turned into a whole different appetizer, still delicious, just greener and a little more virtuous-looking.

Serving and Storing

These are best served warm, but they're also lovely at room temperature if you're setting out a spread. I've made them a few hours ahead, kept them covered in the fridge, and baked them right before guests arrived. Leftovers keep for two days in the fridge and reheat beautifully in a 350°F oven for about 10 minutes, though they rarely last that long.

What to Serve With Them

I love pairing these with a crisp Pinot Grigio or Sauvignon Blanc, something that cuts through the richness of the cheese. They also sit nicely on a platter next to cured meats, olives, and a little bowl of marinara for dipping. If you're going full appetizer spread, add some crostini and a simple arugula salad.

• A chilled white wine with good acidity balances the creamy filling perfectly.
• Set them out with toothpicks if you're serving a crowd, it keeps things tidy.
• Garnish the platter with extra fresh basil leaves for a pop of color and fragrance.

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These little mushrooms have become my go-to whenever I need to impress without stress. They taste like you fussed, but really, you just chopped, mixed, and baked, and that's the best kind of magic.

Recipe Questions

→ Can I prepare these mushrooms ahead of time?

Yes, you can assemble the stuffed mushrooms up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate. Add 3-5 minutes to the baking time if cooking 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 and the right size for bite-sized appetizers. Look for mushrooms that are 1.5 to 2 inches in diameter for best results.

→ Can I substitute the Asiago cheese?

Absolutely! Parmesan, Pecorino Romano, or Gruyère make excellent substitutes. Each will provide a slightly different flavor profile while maintaining the creamy, savory character of the filling.

→ How do 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. Avoid microwaving as it can make the mushrooms soggy.

→ Can I make these mushrooms vegetarian and gluten-free?

These are already vegetarian. For a gluten-free version, simply substitute regular breadcrumbs with gluten-free panko or breadcrumbs. All other ingredients are naturally gluten-free.

→ What should I serve with these stuffed mushrooms?

These pair beautifully with crisp white wines like Pinot Grigio or Sauvignon Blanc. Serve alongside other appetizers like bruschetta, cheese boards, or vegetable crudités for a complete spread.