Asiago and basil stuffed portobello mushrooms are an effortlessly elegant appetizer: tender cremini caps filled with a creamy, sharp Asiago and fresh basil mixture and baked until golden. A halved cherry tomato on top adds a juicy finish to each bite. The batch makes two dozen, which is exactly right for a party platter.
Looking for an appetizer that’s effortlessly elegant and bursting with flavor? These Asiago and Basil Stuffed Portobello Mushrooms are your answer! Imagine tender, earthy mushroom caps filled with a creamy, sharp Asiago cheese and fresh basil mixture, then baked to golden perfection. Topped with a juicy cherry tomato, each bite is a perfect harmony of savory goodness. They’re deceptively simple to make and guaranteed to disappear from the platter in minutes!
Ingredients
• 24 small Portobello (cremini) mushroom caps, stems removed
• ½ cup / 115g (4.1 oz) mayonnaise
• ¾ cup / 85g (3 oz) shredded Asiago cheese
• ⅓ cup / 15g (0.53 oz) fresh basil leaves, stems removed
• ¼ tsp / 0.5g (0.02 oz) white pepper
• 12 cherry tomatoes, halved
• Cooking spray
Instructions
1. Directions
2. Preheat your oven to 300°F / 150°C. Lightly grease a baking dish with cooking spray. Arrange the mushroom caps, hollow side up, in the prepared dish and bake for 10 minutes to release some of their moisture.
3. While the mushrooms bake, add the mayonnaise, shredded Asiago cheese, fresh basil leaves, and white pepper to a food processor. Pulse until the mixture is well combined and creamy. Carefully spoon the cheese mixture evenly into each pre-baked mushroom cap, then top each one with a cherry tomato half.
4. Return the stuffed mushrooms to the oven and bake for an additional 10-15 minutes, or until the filling is hot and bubbly and the cheese is slightly golden. Serve immediately.
Nutritional Information
• Nutrition (per mushroom)
• Calories: 36.6 kcal
• Protein: 2.3g
• Fat: 3.3g
• is an estimate and may vary based on the exact used.
Pro Tips
• Gently wipe mushrooms clean with a damp paper towel instead of rinsing them. This prevents them from becoming waterlogged.
• For a richer flavor, add a tablespoon of finely minced garlic or shallots to the food processor with the cheese mixture.
• Don’t have Asiago? Grated Parmesan, Romano, or a sharp white cheddar make excellent substitutes.
• You can prepare the filling and stuff the mushrooms up to 24 hours in advance. Store them covered in the refrigerator and bake just before serving.
FAQ
Q: Can I prepare these stuffed mushrooms in advance
A: Yes, you can prepare the filling and stuff the mushrooms up to 24 hours in advance. Store them covered in the refrigerator and bake them just before you are ready to serve.
Q: What cheese can I use instead of Asiago
A: If you don’t have Asiago cheese, grated Parmesan, Romano, or a sharp white cheddar are all excellent substitutes for this recipe.
Q: Why do you bake the mushrooms before stuffing them
A: Pre-baking the mushroom caps for 10 minutes helps to release some of their natural moisture. This important step prevents the final appetizer from becoming soggy.
Q: What is the best way to clean portobello mushrooms
A: You should gently wipe the mushrooms clean with a damp paper towel. Avoid rinsing them with water, as this can make them waterlogged and affect the texture of the dish.
Pro Tips
- Wipe the mushroom caps with a damp paper towel instead of rinsing them — waterlogged mushrooms go soggy in the oven.
- Pre-bake the empty caps for 10 minutes to release their natural moisture before stuffing; this is what keeps the finished bites firm.
- Pulse the mayonnaise, Asiago, basil, and white pepper in a food processor just until creamy, and add a tablespoon of minced garlic or shallots for extra depth.
- No Asiago? Grated Parmesan, Romano, or a sharp white cheddar all substitute well in the filling.
- The mushrooms can be filled up to 24 hours ahead and stored covered in the refrigerator — bake them just before serving.
Frequently Asked Questions
Can I prepare these stuffed mushrooms in advance?
Yes — make the filling and stuff the caps up to 24 hours ahead, refrigerate them covered, and bake just before serving.
What cheese can I use instead of Asiago?
Grated Parmesan, Romano, or a sharp white cheddar are all excellent substitutes in the creamy filling.
Why do you bake the mushrooms before stuffing them?
That 10-minute pre-bake releases the caps' natural moisture so the finished appetizer doesn't turn soggy.
What is the best way to clean portobello mushrooms?
Gently wipe them with a damp paper towel. Rinsing under water makes them waterlogged and affects the texture of the baked mushrooms.
Recipe card below.
More Recipes You’ll Love
Asiago and Basil Stuffed Portobello Mushrooms
Ingredients
Method
- Directions
- Preheat your oven to 300°F / 150°C. Lightly grease a baking dish with cooking spray.
- Arrange the mushroom caps, hollow side up, in the prepared dish and bake for 10 minutes to release some of their moisture.
- While the mushrooms bake, add the mayonnaise, shredded Asiago cheese, fresh basil leaves, and white pepper to a food processor. Pulse until the mixture is well combined and creamy. Carefully spoon the cheese mixture evenly into each pre-baked mushroom cap, then top each one with a cherry tomato half.
- Return the stuffed mushrooms to the oven and bake for an additional 10-15 minutes, or until the filling is hot and bubbly and the cheese is slightly golden.
- Serve immediately.
- Don't have Asiago?
- Grated Parmesan, Romano, or a sharp white cheddar make excellent substitutes.
