Description
A vegetarian twist on Caprese salad, these mozzarella & tomato stuffed mushrooms are hearty, healthy, and ready in 40 minutes.
Ingredients
3 tablespoons extra-virgin olive oil, divided
1 medium clove garlic, minced
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
4 portobello mushrooms (about 14 ounces), stems and gills removed
1 cup halved cherry tomatoes
½ cup fresh mozzarella pearls, drained and patted dry
½ cup thinly sliced fresh basil
2 teaspoons balsamic vinegar
Instructions
1. Preheat oven to 400°F.
2. Mix 2 tablespoons olive oil with garlic, ¼ tsp salt, and ¼ tsp pepper. Brush mushrooms with mixture.
3. Bake mushrooms on baking sheet for 10 minutes until soft.
4. Meanwhile, mix tomatoes, mozzarella, basil, 1 tbsp olive oil, ¼ tsp salt, and ¼ tsp pepper in bowl.
5. Remove mushrooms from oven, stuff with tomato mix, and return to bake for 12–15 minutes.
6. Drizzle with balsamic vinegar and serve immediately.
Notes
Don’t skip the pre-bake of mushrooms — it helps avoid sogginess.
Try adding sun-dried tomatoes or pesto for a variation.
This recipe is gluten-free, vegetarian, and low in carbs.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dinner, Vegetarian, Gluten-Free
- Method: Baked
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 170
- Sugar: 2g
- Sodium: 210mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 15mg