Stuffed Asiago-Basil Mushrooms

Last Christmas, my sister showed up with these stuffed mushrooms and disappeared into the kitchen. Within ten minutes, the most incredible aroma was drifting through the house—garlic, Asiago, and something warm and comforting. I followed my nose and found her arranging these beautiful little mushroom caps on a platter. The first bite was absolutely divine, with that perfect blend of creamy cheese and fresh basil. Now I cannot imagine hosting any gathering without making them.

I made these for my book club last month and honestly, nobody talked about the book for the first twenty minutes. Everyone just kept asking what was in the filling and when I would make them again. Something about that combination of nutty Asiago and bright fresh basil makes people instantly happy. One friend actually asked if she could take home the leftovers, but there were not any.

Ingredients

• 24 medium cremini or white button mushrooms: Cremini have a slightly deeper, earthier flavor that pairs beautifully with the rich filling
• 1 tablespoon olive oil: Helps sauté the stems and keeps everything from sticking to the pan
• Reserved mushroom stems, finely chopped: Never throw these away, they add incredible umami depth to the filling
• 2 cloves garlic, minced: Fresh is non-negotiable here, garlic powder just would not give the same aromatic punch
• 2/3 cup grated Asiago cheese: This is the star, grate it yourself for the best melt and flavor
• 1/3 cup cream cheese, softened: Creates that luscious creamy texture that holds everything together
• 1/3 cup breadcrumbs preferably panko: Panko adds the perfect light crunch without making the filling too dense
• 1/4 cup fresh basil leaves, finely chopped: Use fresh, not dried, it makes all the difference in brightness
• 2 tablespoons chopped fresh parsley: Adds a fresh herbal note that balances the rich cheese
• 1/4 teaspoon freshly ground black pepper: Freshly ground has a complexity that pre-ground lacks
• 1/8 teaspoon salt: Just enough to enhance without overpowering the delicate mushroom flavor
• 2 tablespoons grated Asiago cheese: That extra cheesy golden crust on top is absolutely essential
• 1 tablespoon olive oil: Drizzling this on top helps the cheese melt into that gorgeous golden blanket

Instructions

Get your oven ready:

Preheat to 375°F and line a baking sheet with parchment paper for easy cleanup later

Prep the mushrooms:

Gently clean them with a damp cloth, twist out the stems, and finely chop those stems, setting the caps aside

Cook the aromatic base:

Heat olive oil in a skillet over medium heat, then add the chopped stems and garlic, sautéing for 3-4 minutes until softened and most moisture has evaporated

Make the filling:

In a medium bowl, combine the cooked stem mixture with Asiago, cream cheese, breadcrumbs, basil, parsley, pepper, and salt until everything is well blended

Stuff the mushrooms:

Spoon the filling generously into each mushroom cap, pressing lightly so it mounds slightly above the edge

Add the finishing touches:

Arrange the stuffed mushrooms on your prepared baking sheet, drizzle with olive oil, and sprinkle with the remaining Asiago

Bake to golden perfection:

Bake for 18-20 minutes until the mushrooms are tender and those cheese tops have turned beautifully golden brown

Rest and serve:

Let them cool for just a few minutes on the baking sheet, they are easier to handle and the flavors settle

Save

These mushrooms have become my go-to when I need to bring something impressive but do not want to be stuck in the kitchen all day. Last weekend, I made a double batch and my husband actually ate four before our guests even arrived. The best part is that you can assemble them hours ahead and just bake when you are ready to serve.

Making Them Ahead

You can stuff these mushrooms up to a day in advance and keep them covered in the refrigerator. The flavors actually develop more this way, so they taste even better. Just add a couple extra minutes to the baking time if they are cold from the fridge.

Choosing Your Mushrooms

Look for mushrooms that are all roughly the same size so they bake evenly. Avoid any that look slimy or have dark spots, as they will not hold up well to the roasting process. The caps should feel firm and spring back when you gently press them.

Serving Suggestions

These work beautifully as passed appetizers or as part of a larger antipasto spread. They are perfect alongside crusty bread and a simple green salad for a light dinner. The garlic and cheese flavors pair exceptionally well with crisp white wines.

• Try them with a chilled Pinot Grigio or Sauvignon Blanc
• Add a small dollop of sun-dried tomato pesto on top before baking for extra color
• Serve them while still warm, that is when the cheese is at its most irresistible

Save

There is something so satisfying about watching these come out of the oven, all golden and bubbling. I hope they become a staple in your entertaining repertoire too.

Recipe Questions & Answers

→ What type of mushrooms are best for stuffing?

Medium-sized cremini or white button mushrooms work wonderfully. Their size is perfect for a bite-sized appetizer, and they hold their shape well during baking.

→ Can I prepare these ahead of time?

Absolutely! You can stuff the mushroom caps up to a day in advance. Store them covered in the refrigerator and bake just before serving for the freshest taste and texture.

→ Are there any substitutions for Asiago cheese?

Yes, if Asiago isn't available or you prefer a different flavor profile, Parmesan or Pecorino Romano cheese make excellent substitutes, offering a similar salty, savory depth.

→ How can I make this dish gluten-free?

To adapt this for a gluten-free diet, simply swap the regular breadcrumbs for a gluten-free alternative. The texture and flavor will remain largely the same.

→ What's the best way to serve these stuffed mushrooms?

These mushrooms are delightful served warm, straight from the oven, or at room temperature. They make an elegant appetizer and pair beautifully with crisp white wines.

→ How should I store any leftover stuffed mushrooms?

Leftovers should be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in an oven or air fryer to restore some crispness to the topping.