Stuffed Asiago-Basil Mushrooms

My neighbor brought these to a potluck on a rainy October evening, and I ate seven before I even realized I'd skipped the main course. The mushrooms were golden, the cheese still bubbling, and the basil hit like a quiet surprise in every bite. I cornered her in the kitchen and demanded the recipe. She laughed and said it was easier than it looked, which I didn't believe until I made them myself the following weekend.

I made these for a book club meeting where I was supposed to bring something light. Instead, they became the entire conversation. Someone said they tasted like a Italian grandmother had whispered instructions in my ear. I didn't correct her. The truth is I'd forgotten the parsley and added extra basil to cover my tracks, and it worked better than the original plan.

Ingredients

• 24 medium cremini or white button mushrooms, stems removed and reserved: Cremini have a deeper flavor, but white buttons are just as good and often cheaper; wipe them with a damp towel instead of rinsing to keep them from getting soggy.
• 1 tablespoon olive oil (for filling): This is for sautéing the stems and garlic, and a fruity olive oil makes a noticeable difference in the final taste.
• Reserved mushroom stems, finely chopped: Don't toss these; they add earthy depth to the filling and help stretch the mixture without feeling like filler.
• 2 cloves garlic, minced: Fresh garlic is non-negotiable here; the jarred stuff turns bitter when it hits the heat.
• 2/3 cup grated Asiago cheese: Buy a block and grate it yourself for better melt and flavor; pre-shredded has anti-caking agents that make it grainy.
• 1/3 cup cream cheese, softened: Let it sit on the counter for 30 minutes so it blends smoothly; cold cream cheese turns into lumps you'll fight the entire time.
• 1/3 cup breadcrumbs (preferably panko): Panko keeps the filling light and crisp on top; regular breadcrumbs work but can feel dense.
• 1/4 cup fresh basil leaves, finely chopped: Tear or chop these right before mixing so they don't bruise and turn dark; dried basil is not a substitute here.
• 2 tablespoons chopped fresh parsley: This brightens everything and keeps the filling from tasting too heavy.
• 1/4 teaspoon freshly ground black pepper: Crack it fresh; pre-ground pepper tastes like dust next to the real thing.
• 1/8 teaspoon salt: The Asiago is already salty, so go easy and taste the filling before adding more.
• 2 tablespoons grated Asiago cheese (for topping): This creates the golden, crispy crown that makes people reach for seconds.
• 1 tablespoon olive oil (for topping): Drizzling this over the tops helps them brown evenly and adds a subtle richness.

Instructions

Preheat and Prep:

Set your oven to 375°F and line a baking sheet with parchment paper. This keeps the mushrooms from sticking and makes cleanup almost too easy.

Clean and Hollow the Mushrooms:

Wipe each mushroom cap with a damp towel, then twist out the stems and set them aside. You want the caps intact and ready to hold as much filling as possible.

Sauté the Stems and Garlic:

Heat 1 tablespoon of olive oil in a skillet over medium heat, add the chopped stems and garlic, and cook for 3 to 4 minutes until the moisture cooks off and the garlic smells sweet. Let it cool for a few minutes before mixing.

Make the Filling:

In a bowl, combine the cooled stem mixture with Asiago, cream cheese, breadcrumbs, basil, parsley, pepper, and salt. Stir until it's smooth and everything is evenly distributed.

Stuff the Caps:

Spoon a generous amount of filling into each mushroom cap, pressing gently so it stays put. Arrange them snugly on the baking sheet so they support each other.

Top and Bake:

Drizzle the stuffed mushrooms with olive oil and sprinkle with the remaining Asiago. Bake for 18 to 20 minutes until the mushrooms are tender and the tops are golden and crisp.

Cool and Serve:

Let them rest for a few minutes before serving so the filling sets slightly. Garnish with extra basil if you want them to look as good as they taste.

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The first time I served these at a family gathering, my uncle ate six in a row and then asked if I'd opened a catering business. I hadn't, but for a moment I considered it. There's something about watching people slow down and actually taste food that makes all the chopping and stuffing feel like it mattered. These mushrooms do that every time.

Make-Ahead Magic

You can prepare the filling up to a day in advance and keep it covered in the fridge. Stuff the mushrooms an hour or two before your guests arrive, then pop them in the oven when you hear the doorbell. If you need to make them even earlier, assemble everything on the baking sheet, cover tightly with plastic wrap, and refrigerate for up to 6 hours. Just add a minute or two to the baking time since they'll be cold when they go in.

Flavor Swaps Worth Trying

Asiago is sharp and nutty, but Parmesan brings a saltier punch, and Pecorino adds a bold, almost grassy note. I've also used Gruyère when I wanted something creamier and more subtle. For the herbs, try swapping half the basil for fresh thyme or oregano if you want a more rustic, earthy flavor. Just keep the parsley; it's the thing that keeps everything from feeling one-note.

Serving and Storing

These are best served warm, but they hold up surprisingly well at room temperature, which makes them perfect for buffet tables or picnics. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat them in a 350°F oven for about 8 minutes to bring back the crisp tops.

• Pair them with a crisp Pinot Grigio or a dry sparkling wine for an easy elegant touch.
• If you're feeding a crowd, double the recipe and use two baking sheets; they go faster than you think.
• For a gluten-free version, swap in gluten-free panko and check your cheese labels for any hidden additives.

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These mushrooms have become my go-to whenever I need to show up with something that feels thoughtful without spending all day in the kitchen. They're proof that simple ingredients, handled with a little care, can make people pause mid-conversation and reach for another.

Recipe Q&A

→ Can I prepare these stuffed mushrooms ahead of time?

Yes, you can assemble the mushrooms up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate. When ready to serve, drizzle with olive oil, add the cheese topping, and bake as directed, adding 2-3 extra minutes if baking from cold.

→ 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 about 1.5 to 2 inches in diameter with firm, unblemished caps and enough depth to hold a generous amount of 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 rubbery and the filling watery.

→ Can I substitute the Asiago cheese with another cheese?

Absolutely! Parmesan, Pecorino Romano, or Gruyère make excellent substitutes. Each offers a distinct flavor profile while maintaining the creamy, savory quality. You can also use a combination of cheeses for added depth.

→ How can I make these mushrooms gluten-free?

Simply replace the regular breadcrumbs with gluten-free panko or breadcrumbs. The texture and flavor remain excellent. Alternatively, use crushed gluten-free crackers or finely chopped nuts for added crunch.

→ 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. They also complement roasted meats as a side dish.