Pin It My neighbor brought these to a potluck once, and I ate seven before realizing I hadn't touched anything else on my plate. The mushrooms were golden, the cheese bubbling at the edges, and the basil hit you just as you bit down. I asked for the recipe that night, scribbled it on a napkin, and made them the following weekend. They've been my go-to appetizer ever since.
I made these for my sister's baby shower, and they disappeared faster than the cake. One guest stood by the tray and guarded the last three until her husband came back from the bathroom. That's when I knew I had something worth keeping in rotation.
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Ingredients
- Cremini or white button mushrooms: Cremini have a deeper flavor, but white buttons work beautifully and are usually cheaper, so grab whichever looks freshest.
- Olive oil: Use it twice, once to cook the stems and again to brush the tops before baking for that golden finish.
- Reserved mushroom stems: Don't toss these, they add earthy flavor and bulk to the filling without extra cost.
- Garlic: Fresh is essential here, the jarred stuff turns bitter when sautéed.
- Asiago cheese: Grate it yourself if possible, pre-shredded doesn't melt as smoothly and the flavor is milder.
- Cream cheese: Let it sit out for 20 minutes so it blends easily, cold cream cheese creates lumps.
- Breadcrumbs: Panko keeps the filling from getting too dense and adds a slight crunch.
- Fresh basil: This is not the place for dried, fresh basil brightens everything and smells incredible as it bakes.
- Parsley: A small handful adds color and a hint of freshness that cuts the richness.
- Black pepper and salt: Just enough to wake up the cheese without overpowering the basil.
- Extra Asiago for topping: This creates those crispy, caramelized edges everyone fights over.
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Instructions
- Get the oven ready:
- Preheat to 375°F and line your baking sheet with parchment so nothing sticks. Skipping the parchment means scrubbing later.
- Prep the mushrooms:
- Wipe the caps with a damp towel, don't soak them or they'll get soggy. Twist out the stems gently and chop them fine.
- Cook the stems and garlic:
- Heat the olive oil in a skillet over medium heat, toss in the chopped stems and garlic, and cook until the moisture cooks off and everything smells toasty, about 3 to 4 minutes. Let it cool a bit before mixing.
- Make the filling:
- Combine the cooled stem mixture with Asiago, cream cheese, breadcrumbs, basil, parsley, pepper, and salt in a bowl. Stir until it looks like thick, chunky frosting.
- Stuff the caps:
- Use a spoon to mound the filling into each cap, pressing lightly so it stays put. Don't be shy, pile it high.
- Top and bake:
- Drizzle olive oil over the tops, sprinkle with the extra Asiago, and bake for 18 to 20 minutes until the mushrooms are tender and the cheese is golden. Let them cool for a few minutes before serving or you'll burn your tongue.
Pin It One time I made a double batch and froze half before baking. Two weeks later, I pulled them out for an impromptu dinner party, baked them straight from frozen, and no one knew the difference. That's when these graduated from special occasion to any occasion.
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Make Ahead and Storage
You can stuff the mushrooms up to 8 hours ahead, cover them with plastic wrap, and keep them in the fridge until you're ready to bake. If you freeze them, add 5 minutes to the baking time and don't thaw first. Leftovers keep for 3 days in the fridge and reheat well in a 350°F oven for 10 minutes, though they never last that long at my house.
Flavor Swaps
Swap Asiago for Parmesan if you want something milder, or try Pecorino for a sharper, saltier bite. I've also stirred in a tablespoon of sun-dried tomatoes or swapped the basil for thyme when I'm out. The base is forgiving, so play around with what you have.
Serving Suggestions
These shine on a platter with a handful of fresh basil tucked around the edges. I usually serve them warm, but they're also good at room temperature if you're setting out a buffet. A crisp white wine like Pinot Grigio or a light sparkling rosé makes them feel even more special.
- Pair with a simple arugula salad dressed in lemon and olive oil.
- Serve alongside crostini or crackers for variety.
- Garnish with extra chopped parsley or a drizzle of balsamic glaze for color.
Pin It These mushrooms have become the thing people ask me to bring, and I'm never upset about it. They're easy, they taste like you tried, and they disappear every single time.
Questions & Answers
- → Can I prepare these stuffed mushrooms ahead of time?
Yes, you can assemble the mushrooms up to 24 hours in advance. Cover them tightly with plastic wrap and refrigerate. When ready to serve, bring them to room temperature for 15 minutes, then bake as directed. You may need to add 2-3 extra minutes to the cooking time.
- → What type of mushrooms work best for stuffing?
Medium cremini or white button mushrooms work perfectly for this preparation. Look for mushrooms that are 1.5 to 2 inches in diameter with intact, firm caps. Baby bella mushrooms are also an excellent choice as they have a deeper, earthier flavor.
- → How do I prevent the mushrooms from becoming watery?
Sautéing the chopped stems until all moisture evaporates is key. Also, avoid washing mushrooms under running water—instead, wipe them clean with a damp paper towel. This prevents excess water absorption that can make the filling soggy during baking.
- → Can I substitute the Asiago cheese with another variety?
Absolutely. Parmesan, Pecorino Romano, or Gruyère make excellent substitutes and will provide similar nutty, savory flavors. For a milder taste, try using mozzarella or fontina cheese instead.
- → How should I store and reheat leftovers?
Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat them in a 350°F oven for 8-10 minutes until warmed through. Avoid microwaving as it can make the mushrooms rubbery and the filling soggy.
- → Can these mushrooms be frozen?
Yes, you can freeze them either before or after baking. For best results, freeze unbaked stuffed mushrooms on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding 5-7 minutes to the cooking time.
