Cheesy Caprese Stuffed Mushrooms
Savor Cheesy Caprese Stuffed Mushrooms, juicy portobello or large cremini caps filled with fresh mozzarella, sweet cherry tomatoes, basil, and balsamic glaze. This low-carb, gluten-free Italian-inspired appetizer bakes to bubbly perfection in just 20 minutes.
Why You’ll Love This Recipe
Cheesy Caprese Stuffed Mushrooms combine everything you love about Caprese salad with the meaty satisfaction of mushrooms. Fresh summer flavors, gooey melted mozzarella, and a tangy-sweet balsamic drizzle make every bite feel like a treat, yet it’s naturally low-carb, keto-friendly, and packed with veggies. Perfect as an elegant appetizer, party bite, or light vegetarian main. Minimal prep, big flavor, and guaranteed to disappear fast!
Recipe Tips and Tricks
- Choose Deep Caps → More room for filling and cheese.
- Pre-Bake Mushrooms → Releases moisture so they don’t get soggy.
- Use Fresh Mozzarella → Melts beautifully and tastes brighter.
- Dice Tomatoes Small → Prevents watery filling.
- Balsamic Glaze at End → Keeps it glossy and intense.
- Broil Last 2 Minutes → Golden, bubbly cheese top.
Cheesy Caprese Stuffed Mushrooms
Fresh Caprese flavors in bubbly, low-carb stuffed mushrooms are pure summer on a plate.
Ingredients
- ¼ cup fresh basil, chiffonade
- ¼ tsp black pepper
- ½ tsp salt
- 1 cup cherry tomatoes, finely diced
- 2 tbsp olive oil
- 20 large cremini or baby portobello mushrooms
- 3 cloves garlic, minced
- 4 tbsp balsamic glaze
- 8 oz fresh mozzarella, diced small or pearl size
- Optional: pine nuts, red pepper flakes
Instructions
- Preheat Oven → 400°F / 200°C; line baking sheet with parchment.
- Clean Mushrooms → Wipe caps, remove stems, scoop gills gently.
- Pre-Bake Caps → Brush with olive oil, place upside-down, bake 5 minutes to release moisture.
- Dice Filling → Small dice tomatoes and mozzarella so they fit neatly.
- Mix Filling → Combine tomatoes, mozzarella, basil, garlic, salt, pepper.
- Stuff Generously → Spoon filling into pre-baked caps; press lightly.
- Drizzle Oil → Light brush or spray tops for golden edges.
- Bake → 12–15 minutes until cheese is melted and bubbly.
- Broil Finish → 1–2 minutes for golden tops (watch closely!).
- Serve → Drizzle balsamic glaze, extra basil, and serve warm.
Notes
- Pre-baking the empty caps is the secret to non-watery mushrooms.
- Fresh (not shredded) mozzarella gives the best melt and flavor.
- Balsamic glaze (reduction) is thicker and sweeter than regular vinegar.
- Best served fresh; the contrast of warm cheese and cool tomatoes is magic.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 88Total Fat 1gSaturated Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 222mgCarbohydrates 17gFiber 4gSugar 11gProtein 4g
The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Mushrooms → Large cremini or baby portobellos; uniform size.
- Fresh Mozzarella → Pearl (ciliegine) or diced block; pre-shredded doesn’t melt as well.
- Cherry Tomatoes → Sweetest variety; diced small.
- Fresh Basil → Ribbon-cut (chiffonade) for even distribution.
- Balsamic Glaze → Store-bought or reduced balsamic vinegar.
- Garlic → Fresh minced or roasted for milder flavor.
- Olive Oil → Brush caps for richness.
Variations and Substitutions
- Protein Boost → Crumbled sausage, bacon, or prosciutto.
- Vegan → Dairy-free mozzarella + nutritional yeast.
- Keto → Already perfect; skip glaze if strict.
- Pesto Version → Swap basil for pesto.
- Spicy → Add red pepper flakes or Calabrian chili.
- Greek Twist → Feta, olives, oregano.
Storage Options
- Refrigerator → Airtight container up to 3 days.
- Reheating → Oven or air fryer 350°F until hot (5–7 min).
- Freezing → Not recommended—tomatoes get watery.
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