Stuffed Asiago-Basil Mushrooms

My neighbor showed up with a tray of these one Saturday afternoon, still warm from her oven. I popped one in my mouth without thinking twice and spent the next ten minutes asking her to write down everything she did. The way the Asiago melted into the cream cheese, how the basil cut through the richness—it was the kind of bite that makes you forget you're holding a conversation. I made them the following weekend for a small gathering, and they vanished before I could plate the main course.

I've brought these to book club twice now, and both times someone asked if I catered. There's something about a warm mushroom cap, golden on top and stuffed with herbs and cheese, that feels fancy without trying too hard. The first batch I made, I forgot to chop the basil finely enough, and it still tasted incredible. The second time, I learned to really press the filling in so every bite is full and satisfying.

Ingredients

• 24 medium cremini or white button mushrooms, stems removed and reserved: Cremini have a deeper flavor, but white buttons work beautifully and are easier to find.
• 1 tablespoon olive oil: This goes into the skillet with the stems and garlic, coaxing out all that earthy sweetness.
• Reserved mushroom stems, finely chopped: Don't toss these—they add moisture and umami to the filling.
• 2 cloves garlic, minced: Fresh garlic makes all the difference; the jarred stuff just doesn't have the same punch.
• 2/3 cup grated Asiago cheese: Asiago is nutty and sharp, the star of this filling.
• 1/3 cup cream cheese, softened: This binds everything together and keeps the filling creamy, not crumbly.
• 1/3 cup breadcrumbs, preferably panko: Panko adds a little texture without making the filling dense.
• 1/4 cup fresh basil leaves, finely chopped: Fresh basil is non-negotiable here—it brightens every bite.
• 2 tablespoons chopped fresh parsley: A little parsley rounds out the herbiness without overpowering the basil.
• 1/4 teaspoon freshly ground black pepper: Just enough to wake up the flavors.
• 1/8 teaspoon salt: Go light, the Asiago is already salty.
• 2 tablespoons grated Asiago cheese (for topping): This gets all golden and crispy on top in the oven.
• 1 tablespoon olive oil (for drizzling): A final drizzle before baking helps the tops turn that perfect shade of brown.

Instructions

Get the 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:

Gently twist out the stems and set them aside. Wipe the caps with a damp towel if they need it, but don't soak them.

Cook the stems and garlic:

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

Mix the filling:

In a bowl, combine the cooked stems and garlic with Asiago, cream cheese, breadcrumbs, basil, parsley, pepper, and salt. Stir until it's smooth and well blended.

Stuff the caps:

Spoon a generous amount of filling into each cap, pressing down gently so it holds together. Arrange them on your baking sheet.

Top and bake:

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

Cool and serve:

Let them sit for a few minutes before serving. If you have extra basil, a small garnish on top looks lovely.

Save

The night I served these at a holiday party, my friend's teenage son ate seven of them before dinner was even announced. He came into the kitchen later and asked if I'd teach him how to make them. We stood there talking about garlic and cheese while everyone else chatted in the living room, and it became one of those small, unexpected moments that made the whole evening worth it.

Making Them Ahead

You can stuff the mushrooms a few hours before your event and keep them covered in the fridge. When it's time, just drizzle with oil, add the cheese topping, and bake. They come out of the oven tasting like you just made them from scratch, which technically you did, just earlier in the day.

Flavor Swaps

If you can't find Asiago or want to try something different, Parmesan or Pecorino Romano work beautifully. Parmesan is a little milder, Pecorino brings more sharpness. I've also added a pinch of red pepper flakes when I wanted a tiny kick, and it was a nice surprise.

Serving and Pairing

These are perfect warm, but they're also surprisingly good at room temperature if you're setting up a buffet. I like to serve them on a wooden board with a few sprigs of fresh basil tucked around the edges. A crisp white wine like Pinot Grigio or even a light sparkling wine makes them feel extra special.

• Use gluten-free breadcrumbs if you need to keep them gluten-free.
• If you're short on fresh basil, add a little more parsley and a tiny pinch of dried oregano.
• Leftover filling can be spread on crostini or stirred into scrambled eggs the next morning.

Save

Every time I make these, someone asks for the recipe, and I'm always happy to share it. There's something generous about a dish that's this easy and this loved.

Recipe FAQs

→ Can I prepare these mushrooms ahead of time?

Yes, you can stuff the mushrooms up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate. Add an extra 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 a nice cavity for filling. Choose mushrooms that are approximately 1.5-2 inches in diameter for the best bite-sized presentation.

→ Can I substitute the Asiago cheese with another variety?

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 dish.

→ How do I prevent the mushrooms from becoming watery?

Sautéing the chopped mushroom stems until the moisture evaporates is key. Also, avoid washing the mushroom caps under running water—instead, wipe them clean with a damp paper towel to prevent excess moisture.

→ Can I make these mushrooms gluten-free?

Yes, simply substitute regular breadcrumbs with gluten-free panko or breadcrumbs. The texture and flavor will remain virtually identical, making them perfect for gluten-sensitive guests.

→ What should I serve alongside these stuffed mushrooms?

These pair beautifully with crisp white wines like Pinot Grigio or Sauvignon Blanc. They also complement other appetizers such as bruschetta, antipasto platters, or fresh vegetable crudités for a complete spread.