Mozzarella & Tomato Stuffed Mushrooms

A delicious vegetarian main dish inspired by the classic Caprese salad, featuring juicy tomatoes, creamy mozzarella, and fresh basil nestled in hearty portobello mushrooms.

Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 4

Ingredients

• 3 tablespoons extra-virgin olive oil, divided
• 1 medium clove garlic, minced
• ½ teaspoon salt, divided
• ½ teaspoon ground black pepper, divided
• 4 large portobello mushrooms (about 14 ounces), stems and gills removed
• 1 cup cherry tomatoes, halved
• ½ cup fresh mozzarella pearls, drained and patted dry
• ½ cup thinly sliced fresh basil
• 2 teaspoons best-quality balsamic vinegar

Step-by-Step Instructions

Step 1: Prepare the mushrooms
Preheat your oven to 400°F. Gently twist off the stems of the portobello mushrooms and use a spoon to scrape away the dark gills on the underside of each cap. This helps create space for the filling and prevents excess moisture during baking.

Step 2: Season the mushroom caps
In a small bowl, mix together 2 tablespoons of olive oil, minced garlic, ¼ teaspoon salt, and ¼ teaspoon black pepper. Use a silicone brush to coat each mushroom cap thoroughly with the oil mixture, both inside and out. Arrange them on a large, rimmed baking sheet lined with parchment paper for easy cleanup.

Step 3: Bake the mushrooms
Place the baking sheet in the preheated oven and bake for about 10 minutes, or until the mushrooms begin to soften slightly. They should be tender but still hold their shape.

Step 4: Prepare the Caprese filling
While the mushrooms are baking, combine the cherry tomatoes, mozzarella pearls, sliced basil, and the remaining tablespoon of olive oil in a medium bowl. Add the remaining ¼ teaspoon salt and ¼ teaspoon pepper. Toss gently until the mixture is evenly coated and fragrant.

Step 5: Fill and bake again
Remove the mushroom caps from the oven and carefully spoon the tomato-mozzarella mixture into each one. Return the tray to the oven and bake for an additional 12 to 15 minutes, or until the cheese is melted and bubbly, and the tomatoes are tender.

Step 6: Finish with balsamic drizzle
Once baked, remove the mushrooms from the oven and drizzle each cap with ½ teaspoon of balsamic vinegar. This final touch adds a tangy sweetness that perfectly complements the savory filling.

Step 7: Serve warm
Transfer the mushrooms to a serving platter and garnish with extra fresh basil if desired. Serve immediately for the best flavor and texture.

Pro Tips

1. Dry the mozzarella well: Patting the mozzarella pearls dry prevents excess moisture, keeping the mushroom caps from becoming soggy.
2. Choose firm mushrooms: Select portobellos with firm caps and unbroken edges for easier stuffing.
3. Add protein (optional): If you want to make this more filling, top each mushroom with a sprinkle of toasted pine nuts or crumbled feta before baking.

Serving Suggestions and Pairings

• Side salad: Serve alongside a light arugula or mixed greens salad tossed with lemon vinaigrette.
• Grain pairing: Pair with a serving of quinoa or wild rice for a complete meal.
• Bread: Enjoy with warm garlic bread or a crusty baguette to soak up the savory juices.
• Wine pairing: A crisp Sauvignon Blanc or a light Pinot Noir complements the flavors beautifully.

Storage and Reheating Tips

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm in a 350°F oven for about 10 minutes until heated through. Avoid microwaving, as it can make the mushrooms watery.
• Meal prep tip: You can bake the mushrooms ahead of time, refrigerate them, and add the fresh Caprese filling just before serving for a faster meal.

Nutrition Information

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 stuffed mushroom	220	10g	8g	17g	2g	5g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Recipe Summary

Mozzarella & Tomato Stuffed Mushrooms bring all the beloved flavors of a Caprese salad into a warm, hearty, and satisfying vegetarian entrée. Juicy cherry tomatoes, creamy mozzarella pearls, and fragrant basil melt together in tender roasted portobello caps, finished with a drizzle of balsamic for the perfect balance of savory and sweet.

Whether you’re hosting a dinner party or planning a healthy weeknight meal, this recipe delivers impressive flavor with minimal effort.

FAQs

Print