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Cheesy Caprese Stuffed Mushrooms
Shadush Sachiska

Cheesy Caprese Stuffed Mushrooms

Fresh Caprese flavors in bubbly, low-carb stuffed mushrooms are pure summer on a plate.
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Prep Time 12 minutes
Cook Time 18 minutes
Additional Time 5 minutes
Total Time 35 minutes
Servings: 6 Servings
Course: Healthy mushroom recipes
Cuisine: Italian
Calories: 88
Ingredients Method Notes

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

Method
 

  1. Preheat Oven → 400°F / 200°C; line baking sheet with parchment.
  2. Clean Mushrooms → Wipe caps, remove stems, scoop gills gently.
  3. Pre-Bake Caps → Brush with olive oil, place upside-down, bake 5 minutes to release moisture.
  4. Dice Filling → Small dice tomatoes and mozzarella so they fit neatly.
  5. Mix Filling → Combine tomatoes, mozzarella, basil, garlic, salt, pepper.
  6. Stuff Generously → Spoon filling into pre-baked caps; press lightly.
  7. Drizzle Oil → Light brush or spray tops for golden edges.
  8. Bake → 12–15 minutes until cheese is melted and bubbly.
  9. Broil Finish → 1–2 minutes for golden tops (watch closely!).
  10. 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.