stuffed asiago basil mushrooms

The first time I made these stuffed mushrooms was for a last minute dinner party when I realized I'd forgotten to plan an appetizer. They disappeared so fast that my guests started hovering near the kitchen counter, hoping I'd magically produce more. Now they are my go to for any gathering, bringing that perfect combination of elegance and comfort food that makes people feel immediately at home.

I remember serving these at my sister's engagement party, watching her future mother in law take that first skeptical bite. Her eyes widened and she immediately asked for the recipe, which felt like the ultimate seal of approval. Since then, these mushrooms have become the appetizer I'm most requested to bring, the one people start asking about weeks before any event.

Ingredients

• 24 medium cremini or white button mushrooms: Cremini offer deeper flavor while white buttons provide a classic look, but both work beautifully as vessels for that cheesy filling
• 1 tablespoon olive oil: This helps sauté the stems to concentrate their flavor before they get folded into the filling
• Reserved mushroom stems, finely chopped: Never waste those stems they become the savory foundation that makes the filling so incredibly flavorful
• 2 cloves garlic, minced: Fresh garlic adds aromatic depth that dried garlic simply cannot replicate
• 2/3 cup grated Asiago cheese: The star of the show, bringing nutty, sharp flavor that pairs perfectly with the earthy mushrooms
• 1/3 cup cream cheese, softened: Creates that luxurious creamy texture that binds everything together
• 1/3 cup breadcrumbs preferably panko: Panko adds lightness and helps the filling hold its shape without becoming dense
• 1/4 cup fresh basil leaves, finely chopped: Fresh basil provides bright, peppery notes that cut through the rich cheese
• 2 tablespoons chopped fresh parsley: Adds color and a fresh finish to each bite
• 1/4 teaspoon freshly ground black pepper: Freshly ground makes a noticeable difference in brightness and depth
• 1/8 teaspoon salt: Just enough to enhance without overpowering the other flavors
• 2 tablespoons grated Asiago cheese: This extra topping creates those irresistible golden, crispy tops
• 1 tablespoon olive oil: Drizzled over the tops to help them achieve perfect golden brown color

Instructions

Get your oven ready:

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

Prep the mushroom caps:

Clean mushrooms carefully, remove those precious stems, and chop them finely for the filling

Sauté the stems:

Cook chopped stems and garlic in olive oil for 3 to 4 minutes until moisture evaporates and they become fragrant

Mix the filling:

Combine sautéed stems with Asiago, cream cheese, breadcrumbs, basil, parsley, pepper and salt until well blended

Fill the mushrooms:

Spoon filling generously into each cap, pressing lightly to help it stay put during baking

Add the finishing touches:

Arrange on the baking sheet, drizzle with olive oil, and sprinkle with extra Asiago

Bake to golden perfection:

Bake 18 to 20 minutes until mushrooms are tender and those cheese tops turn beautifully golden

Serve warm:

Let cool slightly then serve, maybe garnished with extra basil if you want to impress

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These mushrooms became a holiday tradition in our house after my dad admitted he'd never liked stuffed mushrooms until he tried these. Now every family gathering includes at least one batch, and there are never leftovers. They have become more than just an appetizer, they are the way we start celebrations together.

Making Ahead

You can prep these mushrooms up to a day ahead, storing the filled caps covered in the refrigerator. Add the final cheese topping and oil just before baking for the freshest results. This makes party preparation so much easier since you can do the work when you have time.

Serving Suggestions

These pair beautifully with crisp white wines like Pinot Grigio or a light Chardonnay. They also work wonderfully alongside other appetizers on a grazing board. Consider serving them as part of an Italian antipasto spread with olives and cured meats.

Recipe Variations

For gluten free guests, simply swap in gluten free breadcrumbs and they will never notice the difference. You can also experiment with different hard cheeses like Parmesan or Pecorino for a slightly different flavor profile. Some folks love adding a tablespoon of sun dried tomatoes to the filling for extra depth.

• Try adding a pinch of red pepper flakes for subtle warmth
• A tablespoon of pine nuts in the filling adds wonderful texture
• These reheat surprisingly well the next day at 350°F for 10 minutes

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Watch how quickly these become the most requested dish at your gatherings. There is something magical about that first warm, cheesy bite that makes people immediately ask for seconds.

Recipe FAQs

→ What kind of mushrooms are best for stuffing?

Medium cremini or white button mushrooms are ideal for these delightful bites. Their size and sturdy caps hold the filling perfectly, and their earthy flavor complements the rich cheese and herbs.

→ Can I use a different type of cheese in the filling?

Absolutely! While Asiago offers a wonderful tangy and nutty flavor, you can easily substitute it with Parmesan or Pecorino Romano for a different, equally delicious profile.

→ Is there a way to make these gluten-free?

Yes, to make this dish suitable for a gluten-free diet, simply use gluten-free breadcrumbs in the filling. The texture and flavor will remain wonderfully intact.

→ How should I serve these and what pairs well with them?

These are best served warm, straight from the oven, but they are also delicious at room temperature. For a perfect culinary pairing, consider a crisp white wine like Pinot Grigio.

→ Can I prepare these ahead of time?

You can prepare the filling and stuff the mushroom caps a few hours in advance. Store them covered in the refrigerator, then bake just before serving for the best results.

→ What's the best way to clean mushrooms for stuffing?

Gently wipe the mushroom caps with a damp cloth or paper towel to remove any dirt. Avoid rinsing them under water, as they tend to absorb moisture, which can make them watery when baked.