Gefüllte Asiago-Basilikum Champignons

These Stuffed Asiago-Basil Mushrooms are divine, bite-sized treats filled with creamy Asiago cheese, fresh basil, and savory breadcrumbs. They are the perfect elegant appetizer for party platters, offering a sophisticated Italian-inspired flavor profile that is surprisingly easy to achieve at home.

Merken

To create the best texture, we sauté the finely chopped mushroom stems with garlic before mixing them into the filling. This ensures the moisture evaporates and the savory flavors are fully concentrated, resulting in a rich and satisfying bite every time.

Ingredients

• Mushrooms: 24 medium cremini or white button mushrooms, stems removed and reserved.
• Filling: 1 tablespoon olive oil, reserved 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 fresh parsley (chopped), 1/4 teaspoon freshly ground black pepper, 1/8 teaspoon salt.
• Topping: 2 tablespoons grated Asiago cheese, 1 tablespoon olive oil.

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Instructions

Step 1: Prep the Oven

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.

Step 2: Prepare Mushrooms

Clean the mushrooms and carefully remove the stems. Finely chop the stems and set them aside for the filling.

Step 3: Sauté the Aromatics

In a skillet over medium heat, heat 1 tablespoon olive oil. Add the chopped mushroom stems and garlic; sauté for 3–4 minutes until softened and moisture evaporates. Remove from heat and cool slightly.

Step 4: Mix the Filling

In a medium bowl, combine the sautéed stems and garlic with Asiago cheese, softened cream cheese, breadcrumbs, basil, parsley, black pepper, and salt. Mix until well blended.

Step 5: Stuff the Caps

Spoon the filling generously into each mushroom cap, pressing lightly to secure it. Arrange the mushrooms on the prepared baking sheet.

Step 6: Add Toppings

Drizzle the tops with 1 tablespoon of olive oil and sprinkle with the remaining 2 tablespoons of Asiago cheese.

Step 7: Bake

Bake for 18–20 minutes, or until the mushrooms are tender and the cheesy tops are golden brown.

Step 8: Serve

Let the mushrooms cool slightly before serving. Garnish with extra basil if desired.

Zusatztipps für die Zubereitung

For the best results, use a baking sheet, parchment paper, and a skillet as required. Each serving of two mushrooms contains approximately 60 calories, 4g of fat, and 3g of protein. Be mindful that this dish contains milk/dairy and gluten; always check labels for potential cross-contamination.

Varianten und Anpassungen

You can easily adapt this recipe to your needs. For a gluten-free version, use gluten-free breadcrumbs instead of panko. If you prefer a different flavor profile, substitute the Asiago cheese with Parmesan or Pecorino Romano for a sharper taste.

Serviervorschläge

These mushrooms are highly versatile and can be served warm or at room temperature. They pair beautifully with crisp white wines like Pinot Grigio, making them a sophisticated addition to any Italian-inspired menu or holiday gathering.

Merken

With their golden-brown crust and herb-infused center, these Stuffed Asiago-Basil Mushrooms are a guaranteed hit. Whether as a quick snack or a party centerpiece, they bring a delicious touch of elegance to every occasion.

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Fragen und Antworten zum Rezept

→ Kann ich andere Käsesorten anstelle von Asiago verwenden?

Ja, Sie können Asiago problemlos durch Parmesan oder Pecorino ersetzen. Beide Käsesorten bieten einen ähnlich würzigen Geschmack und schmelzen gut beim Backen.

→ Wie bereite ich die Champignons glutenfrei zu?

Verwenden Sie einfach glutenfreie Semmelbrösel anstelle der herkömmlichen Panko-Brösel. Achten Sie darauf, dass alle anderen Zutaten ebenfalls glutenfrei sind.

→ Kann ich die gefüllten Champignons im Voraus zubereiten?

Ja, Sie können die Champignons bis zu 4 Stunden im Voraus füllen und gekühlt aufbewahren. Backen Sie sie erst kurz vor dem Servieren, damit sie frisch und warm sind.

→ Welche Pilzsorten eignen sich am besten für diese Zubereitung?

Mittelgroße Cremini- oder weiße Champignons funktionieren am besten, da sie die richtige Größe für eine Portion haben und eine schöne Schalenform zum Füllen bieten.

→ Wie bewahre ich Reste auf?

Lagern Sie übrig gebliebene gefüllte Champignons in einem luftdichten Behälter im Kühlschrank für bis zu 2 Tage. Erwärmen Sie sie bei 180°C für etwa 8-10 Minuten, bevor Sie sie servieren.

→ Welcher Wein passt am besten zu diesen Champignons?

Ein knackiger Pinot Grigio oder ein leichter Sauvignon Blanc harmoniert wunderbar mit der cremigen Käsefüllung und dem frischen Basilikum dieser Vorspeise.