Save to Pinterest Elevate your next gathering with these Stuffed Asiago-Basil Mushrooms, a divine appetizer that combines earthy cremini mushrooms with a creamy, herb-infused filling. These bite-sized delights are perfect for elegant party platters or as a sophisticated starter for an Italian-inspired meal.
Save to Pinterest The combination of melted Asiago and softened cream cheese creates a rich texture that is perfectly balanced by the crunch of panko breadcrumbs and the brightness of fresh basil and parsley. Every mushroom cap is a savory explosion of flavor that will keep your guests coming back for more.
Ingredients
- 24 medium cremini or white button mushrooms, stems removed and reserved
- 1 tablespoon olive oil
- Reserved mushroom stems, finely chopped
- 2 cloves garlic, minced
- 2/3 cup grated Asiago cheese
- 1/3 cup cream cheese, softened
- 1/3 cup breadcrumbs (preferably panko)
- 1/4 cup fresh basil leaves, finely chopped
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 2 tablespoons grated Asiago cheese (topping)
- 1 tablespoon olive oil (topping)
Instructions
- 1.
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- 2.
- Clean the mushrooms and carefully remove the stems. Finely chop the stems and set aside.
- 3.
- In a skillet over medium heat, heat 1 tablespoon olive oil. Add chopped mushroom stems and garlic; sauté for 3–4 minutes until softened and moisture evaporates. Remove from heat and cool slightly.
- 4.
- In a medium bowl, combine the sautéed mushroom stems and garlic with Asiago cheese, cream cheese, breadcrumbs, chopped basil, parsley, black pepper, and salt. Mix until well blended.
- 5.
- Spoon the filling generously into each mushroom cap, pressing lightly. Arrange filled mushrooms on the prepared baking sheet.
- 6.
- Drizzle the tops with olive oil and sprinkle with remaining Asiago cheese.
- 7.
- Bake for 18–20 minutes, or until mushrooms are tender and tops are golden.
- 8.
- Let cool slightly before serving. Garnish with extra basil if desired.
Zusatztipps für die Zubereitung
To prevent the mushrooms from becoming soggy, ensure the sautéed stems and garlic have released all their moisture before adding them to the cheese mixture. Softening your cream cheese beforehand is key to achieving a smooth, well-blended filling.
Varianten und Anpassungen
For a gluten-free alternative, simply swap the panko for your favorite gluten-free breadcrumbs. You can also customize the cheese profile by substituting the Asiago with Parmesan or Pecorino for a slightly sharper or saltier flavor.
Serviervorschläge
These stuffed mushrooms are best enjoyed warm but are equally delicious at room temperature. For a sophisticated pairing, serve them alongside a crisp white wine such as Pinot Grigio to complement the herbal and cheesy notes.
Save to Pinterest Whether you're hosting a formal gala or a cozy family dinner, these Stuffed Asiago-Basil Mushrooms bring a touch of gourmet flair to the table. Simple yet refined, they are a testament to how fresh ingredients and classic flavors can create something truly extraordinary.
Recipe FAQs
- → Can I prepare these mushrooms ahead of time?
Yes, you can assemble the stuffed 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, adding 2-3 extra minutes if needed.
- → What type of mushrooms work best for stuffing?
Medium cremini or white button mushrooms work perfectly as they have sturdy caps that hold filling well. Choose mushrooms that are roughly 1.5 to 2 inches in diameter for the ideal bite-sized portion.
- → Can I substitute the Asiago cheese with another variety?
Absolutely! Parmesan, Pecorino Romano, or Gruyere make excellent substitutions. Each brings its own unique flavor profile while maintaining the creamy, savory character of the filling.
- → How do I prevent the mushrooms from becoming watery?
Sautéing the chopped mushroom stems until all moisture evaporates is key. Also, avoid washing mushrooms under running water—instead, gently wipe them with a damp paper towel to prevent excess moisture absorption.
- → Can these be made gluten-free?
Yes, simply substitute regular breadcrumbs with gluten-free panko or breadcrumbs. The texture and flavor will remain virtually identical, making them suitable for gluten-sensitive guests.
- → What wine pairs best with these appetizers?
Crisp white wines like Pinot Grigio, Sauvignon Blanc, or a dry Italian Vermentino complement the rich cheese and earthy mushroom flavors beautifully. For red wine lovers, a light Pinot Noir also works well.