Save to Pinterest My neighbor knocked on my door one Saturday holding a paper bag of mushrooms she couldn't use before leaving town. I had Asiago in the fridge and basil threatening to wilt on the counter. What started as ingredient rescue turned into the appetizer I now make every time I need something that looks impressive but doesn't tie me to the stove. The smell of garlic and cheese bubbling in mushroom caps has become my favorite kind of kitchen emergency.
I brought these to a potluck once and watched someone take a bite, pause, then immediately turn around to find out who made them. She told me later she'd been avoiding mushrooms since childhood, but the golden cheese crust fooled her into trying one. Now she requests them every few months, and I'm always happy to oblige because they're genuinely easy to pull together.
Ingredients
- 24 medium cremini or white button mushrooms, stems removed and reserved: Cremini have a deeper, earthier flavor, but button mushrooms work beautifully if that's what you have on hand.
- 1 tablespoon olive oil (for sautéing): This helps the chopped stems release their moisture and intensifies their flavor before they go into the filling.
- Reserved mushroom stems, finely chopped: Don't toss these, they add umami and texture to the stuffing without any waste.
- 2 cloves garlic, minced: Fresh garlic is key here, it softens and sweetens as it cooks with the stems.
- 2/3 cup grated Asiago cheese: The sharpness of Asiago is what makes this filling sing, but Parmesan or Pecorino can stand in if needed.
- 1/3 cup cream cheese, softened: This binds everything together and keeps the filling creamy even after baking.
- 1/3 cup breadcrumbs (preferably panko): Panko adds a bit of crunch and helps absorb any extra moisture from the mushrooms.
- 1/4 cup fresh basil leaves, finely chopped: Fresh basil brings a sweet, peppery note that balances the richness of the cheese.
- 2 tablespoons chopped fresh parsley: A little brightness and color that makes the filling taste more vibrant.
- 1/4 teaspoon freshly ground black pepper: Just enough to add subtle warmth without overpowering the other flavors.
- 1/8 teaspoon salt: The cheeses are already salty, so a light hand is important here.
- 2 tablespoons grated Asiago cheese (for topping): This creates those irresistible crispy, golden crowns on each mushroom.
- 1 tablespoon olive oil (for drizzling): Helps the cheese on top turn beautifully golden and adds a hint of richness.
Instructions
- Get the oven ready:
- Preheat your oven to 375°F and line a baking sheet with parchment paper. This keeps cleanup simple and prevents sticking.
- Prep the mushrooms:
- Gently twist out the stems and set them aside, then wipe the caps clean with a damp towel. Rinsing them can make them soggy, so a quick wipe is all you need.
- Cook the stems and garlic:
- Heat 1 tablespoon of olive oil in a skillet over medium heat, then add the finely chopped stems and minced garlic. Sauté for 3 to 4 minutes until the moisture cooks off and everything smells nutty and sweet.
- Make the filling:
- In a medium bowl, combine the cooled stem mixture with Asiago, cream cheese, breadcrumbs, basil, parsley, pepper, and salt. Stir until it's smooth and evenly mixed.
- Stuff the caps:
- Spoon a generous mound of filling into each mushroom cap, pressing lightly so it holds together. Arrange them snugly on your prepared baking sheet.
- Top and bake:
- Drizzle the stuffed mushrooms with olive oil and sprinkle the remaining Asiago over the tops. Bake for 18 to 20 minutes, until the mushrooms are tender and the cheese is golden and bubbling.
- Cool and serve:
- Let them sit for a few minutes before transferring to a platter. A few torn basil leaves scattered over the top make them look even more inviting.
Save to Pinterest One evening I made a double batch and froze half before baking. Weeks later, I pulled them straight from the freezer into the oven when friends showed up unexpectedly. They baked up perfectly, and no one had any idea they'd been waiting in the freezer. It felt like having a secret stash of hospitality tucked away for exactly these moments.
Choosing Your Mushrooms
Cremini mushrooms have a richer, earthier flavor that stands up well to the bold Asiago and garlic. White button mushrooms are milder and a bit sweeter, which some people prefer if they're new to stuffed mushrooms. Either way, look for caps that are firm, dry, and roughly the same size so they cook evenly. I've learned that medium-sized caps are the sweet spot, large ones can get watery, and small ones don't hold enough filling to be satisfying.
Make Ahead and Storage
You can stuff the mushrooms up to 6 hours ahead and keep them covered in the fridge until you're ready to bake. If you want to freeze them, arrange the stuffed caps on a baking sheet and freeze until solid, then transfer to a freezer bag. Bake them straight from frozen, adding an extra 5 minutes to the cooking time. Leftovers keep in the fridge for 2 days and reheat well in a 350°F oven for about 10 minutes.
Serving and Pairing Ideas
These mushrooms are perfect on their own as a passed appetizer, but they also work beautifully on a charcuterie board or alongside roasted vegetables. A crisp white wine like Pinot Grigio or Sauvignon Blanc cuts through the richness and highlights the basil. I've also served them with a simple arugula salad dressed in lemon and olive oil, which adds a peppery contrast that feels just right.
- Try adding a pinch of red pepper flakes to the filling if you like a little heat.
- Swap the basil for fresh thyme or oregano for a more herbaceous, earthy flavor.
- For a vegan version, use cashew cream and nutritional yeast in place of the cheeses.
Save to Pinterest There's something quietly satisfying about pulling a tray of golden, bubbling mushrooms from the oven and watching people gather around them. They disappear fast, but the smiles and requests for the recipe always linger a little longer.
Recipe FAQs
- → Can I prepare these mushrooms ahead of time?
Yes, you can stuff the mushrooms up to 24 hours in advance. Cover and refrigerate them, then bake just before serving. Add a few extra minutes to the baking time if cooking from cold.
- → What type of mushrooms work best for stuffing?
Medium cremini or white button mushrooms work perfectly as they have the ideal cap size for holding the filling. Look for firm mushrooms with intact caps about 1.5 to 2 inches in diameter.
- → Can I substitute the Asiago cheese with another cheese?
Absolutely. Parmesan, Pecorino Romano, or Gruyère are excellent alternatives that provide similar sharp, nutty flavors. Each will add its own unique character to the filling.
- → How do I prevent the mushrooms from releasing too much water?
Avoid washing mushrooms under running water. Instead, wipe them with a damp cloth. Sautéing the chopped stems until moisture evaporates also helps reduce excess liquid during baking.
- → Can I make these mushrooms vegetarian and gluten-free?
These are already vegetarian. For a gluten-free version, simply substitute regular breadcrumbs with gluten-free panko or breadcrumbs. The taste and texture remain delicious.
- → What wines pair well with stuffed mushrooms?
Crisp white wines like Pinot Grigio, Sauvignon Blanc, or a light Chardonnay complement the creamy, herbaceous flavors beautifully. A dry Prosecco also makes an elegant pairing.