Stuffed Asiago-Basil Mushrooms

The first time I brought these stuffed mushrooms to a dinner party, my friend Sarah actually hovered over the platter and claimed she was just testing them for quality control. They disappeared in under ten minutes, and I spent the rest of the evening fielding requests for the recipe instead of actually eating any myself.

Ive started making double batches whenever I host anything because my husband has developed this habit of taste testing at least five or six before anyone even arrives. Last Thanksgiving I caught him eating them cold straight from the refrigerator at 7 AM because he couldnt wait until dinner.

Ingredients

• 24 medium cremini or white button mushrooms: Cremini have a slightly deeper flavor but both work beautifully just look for caps that are firm and uniform in size for even cooking
• 1 tablespoon olive oil: This helps sauté the stems until they release all their moisture creating a more concentrated flavor
• Reserved mushroom stems finely chopped: Never waste these stems theyre packed with umami and make the filling so much more savory
• 2 cloves garlic minced: Fresh garlic is nonnegotiable here it blooms beautifully when sautéed with the stems
• 2/3 cup grated Asiago cheese: Asiago adds this wonderful nutty sharpness that cuts through the cream cheese
• 1/3 cup cream cheese softened: Creates that velvety texture that holds everything together
• 1/3 cup breadcrumbs preferably panko: Panko gives you this irresistible light crunch on top
• 1/4 cup fresh basil leaves finely chopped: Use fresh only dried basil would turn this into something entirely different
• 2 tablespoons chopped fresh parsley: Adds brightness and makes everything look gorgeous
• 1/4 teaspoon freshly ground black pepper: Freshly ground makes a noticeable difference here
• 1/8 teaspoon salt: Go easy on salt since both cheeses bring plenty of seasoning
• 2 tablespoons grated Asiago cheese: This extra handful on top creates those gorgeous golden spots everyone reaches for first
• 1 tablespoon olive oil: The final drizzle helps the topping get perfectly crisp and golden

Instructions

Get your oven ready:

Preheat to 375F and line a baking sheet with parchment paper this saves you from scrubbing bakedon cheese later

Prep the mushrooms:

Clean them gently with a damp paper towel dont run them under water or theyll get soggy then carefully twist out the stems and chop them finely

Sauté the stems:

Heat 1 tablespoon olive oil in a skillet over medium heat add those chopped stems and garlic cook for 3 to 4 minutes until theyre softened and most of the moisture has evaporated

Make the filling:

In a medium bowl mix the sautéed stems and garlic with Asiago cheese cream cheese breadcrumbs basil parsley pepper and salt until everything comes together in a cohesive mixture

Fill those caps:

Spoon the filling generously into each mushroom cap pressing lightly so it mounds slightly above the edge and arrange them on your prepared baking sheet

Add the finishing touches:

Drizzle the tops with olive oil and sprinkle that remaining 2 tablespoons of Asiago cheese over everything

Bake to perfection:

Slide them into the oven for 18 to 20 minutes until the mushrooms are tender and those cheese tops have turned golden brown and irresistible

The hardest part:

Let them cool slightly before serving maybe 5 minutes though good luck keeping people away from the platter that long

Save

Last Christmas my aunt who swore she hated mushrooms tried one just to be polite then proceeded to eat six of them while standing by the kitchen island pretending to help me arrange napkins. Now she requests them for every family gathering and sends me reminder texts three days before.

Choosing the Best Mushrooms

Ive learned through many batches that mushrooms with tight closed caps hold filling better than those with open gills showing. Look for caps that feel firm and dry avoiding any that look slimy or have dark spots. Medium size is ideal too large and they become awkward to eat in one bite too small and youll be filling them forever.

Make Ahead Strategy

The filling can actually be made a day in advance and stored in the refrigerator which I find makes the flavors meld together beautifully. When Im hosting a dinner party I fill the mushrooms in the morning cover the baking sheet tightly with plastic wrap and just pop them in the oven about 25 minutes before I want to serve them. The house smells incredible and I can actually enjoy my guests instead of being stuck in the kitchen.

Serving Suggestions

These mushrooms are incredibly versatile on a party spread. I love arranging them on a wooden board with some crusty bread and a bowl of marinated olives. They pair perfectly with crisp white wines like Pinot Grigio or Sauvignon Blanc but honestly Ive watched people happily eat them alongside everything from beer to champagne.

• Set out a small bowl of extra chopped basil for guests who want to sprinkle on a little freshness
• If serving buffet style consider using a warming tray or serve them on a preheated platter
• These reheat beautifully at 350F for about 8 minutes if you somehow have leftovers

Save

These stuffed mushrooms have become my goto appetizer because they never fail to make people feel special and welcomed. Theres something about that first bite of warm cheesy filling that just makes everyone relax into the party.

Recipe Help & Answers

→ What type of mushrooms work best for stuffing?

Medium cremini or white button mushrooms are ideal. They offer a good size for stuffing and a pleasant, earthy flavor that complements the filling perfectly.

→ Can I use a different cheese if I don't have Asiago?

Absolutely. Parmesan or Pecorino Romano are excellent substitutes, offering a similar salty and sharp profile that pairs beautifully with the other ingredients.

→ How can I make this dish gluten-free?

To make these suitable for a gluten-free diet, simply substitute regular breadcrumbs with your preferred gluten-free variety. The texture and flavor will remain largely consistent.

→ Can these be prepared ahead of time?

Yes, you can prepare and stuff the mushroom caps up to a few hours in advance, keeping them covered in the refrigerator. Bake just before serving for the best results.

→ What are the best serving suggestions for these stuffed mushrooms?

These are delicious served warm or at room temperature. They pair wonderfully with crisp white wines like Pinot Grigio, making them a sophisticated starter for entertaining.