# What You Need:
→ Mushrooms
01 - 24 medium cremini or white button mushrooms, stems removed and reserved
→ Filling
02 - 1 tablespoon olive oil
03 - Reserved mushroom stems, finely chopped
04 - 2 cloves garlic, minced
05 - 2/3 cup grated Asiago cheese
06 - 1/3 cup cream cheese, softened
07 - 1/3 cup panko breadcrumbs
08 - 1/4 cup fresh basil leaves, finely chopped
09 - 2 tablespoons chopped fresh parsley
10 - 1/4 teaspoon freshly ground black pepper
11 - 1/8 teaspoon salt
→ Topping
12 - 2 tablespoons grated Asiago cheese
13 - 1 tablespoon olive oil
# How-To:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Clean mushrooms and carefully remove stems. Finely chop stems and set aside.
03 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped mushroom stems and garlic; sauté for 3-4 minutes until softened and moisture evaporates. Remove from heat and cool slightly.
04 - In a medium bowl, combine sautéed mushroom stems and garlic with Asiago cheese, cream cheese, breadcrumbs, chopped basil, parsley, black pepper, and salt. Mix until well blended.
05 - Spoon filling generously into each mushroom cap, pressing lightly. Arrange filled mushrooms on prepared baking sheet.
06 - Drizzle mushroom tops with olive oil and sprinkle with remaining Asiago cheese.
07 - Bake for 18-20 minutes, or until mushrooms are tender and tops are golden.
08 - Let cool slightly before serving. Garnish with extra basil if desired.
