These delectable Caprese Stuffed Mushrooms feature fresh tomatoes, melty mozzarella and aromatic basil for a flavorful, gluten-free and low-carb appetizer that’s both healthy and easy to make.
Caprese Stuffed Mushrooms blend the freshness of a classic Caprese salad with the richness of baked stuffed mushrooms in this simple appetizer. Large button mushrooms serve as the savory base, generously filled with juicy tomatoes, creamy mozzarella cheese and fragrant fresh basil.
The easy recipe results in a medley of textures and flavors, making it an ideal appetizer, side dish or light vegetarian main that doesn’t compromise on taste. This easy-to-make delicacy is a go-to for those desiring a low-calorie, low-carb option, making it one of the best stuffed mushrooms recipes to make for a crowd.
A light drizzle of balsamic vinegar adds a sophisticated twist to the classic flavors, elevating the dish to the next level. Enjoy the gourmet flavors of these Italian stuffed mushrooms while savoring the harmonious fusion of fresh ingredients and tantalizing textures that make these Caprese Stuffed Mushrooms a must-try delicacy for any occasion.
- By the Numbers: How to Make Caprese Stuffed Mushrooms
- Tips for Making Caprese Stuffed Mushrooms
- How to clean mushrooms
- Choosing and using different-sized mushrooms
- Using large portobello mushrooms
- Cheese variations
- Tomato variations
- Tip: Use fresh ingredients
- Can you freeze stuffed mushrooms?
- Make it a vegetarian meal
- How to avoid moisture loss in the mushrooms while baking
- Substitutes for balsamic vinegar
- More Italian-inspired appetizers and entrees
- Caprese Stuffed Mushrooms Recipe
- More Gluten Free Appetizer Recipes
- 12 clean, large button mushrooms
- ¾ cup Italian blend shredded cheese or mozzarella cheese
- 18 halved grape tomatoes
- 1 tablespoon of chopped fresh basil
- 4 tablespoons of extra virgin olive oil
- Sea salt
- Black pepper
- Balsamic vinegar
By the Numbers: How to Make Caprese Stuffed Mushrooms
Follow these simple step-by-step instructions to learn how to make this easy stuffed mushrooms recipe.
Step 1: Preheat Oven and Prepare Mushrooms
Preheat your oven to 400° F. Cover a baking sheet with a silicone baking mat (or parchment paper or aluminum foil) and spread 3 tablespoons of oil over it then set aside.
While the oven is preheating, remove the stems from your clean button mushrooms and make sure there is plenty of room on the insides of each cap for the caprese filling.
Step 2: Marinate Tomatoes
Add 18 halved grape tomatoes, 1 tablespoon of chopped basil, 1 tablespoon of olive oil, a pinch of sea salt and pepper to a small bowl and toss together. Set aside for 10 minutes to marinate.
Step 3: Fill Mushrooms with Cheese
The next stop is to fill each button mushroom cap with 1 tablespoon of cheese.
Step 4: Stuff Tomato Mixture Into Mushrooms
Top each mushroom with 2-4 of the marinated tomato halves then place your stuffed mushrooms on your prepared baking pan.
Step 5: Bake and Serve Stuffed Mushrooms
Bake your caprese stuffed mushrooms for 20-25 minutes, or until the cheese is a nice golden color. Sprinkle with extra chopped basil, if desired, and drizzle with balsamic vinegar, then serve your tasty appetizers while still hot.
Tips for Making Caprese Stuffed Mushrooms
Answers to all of your questions about making stuffed mushrooms, including tips, substitutions and variations.
How to clean mushrooms
Ensure the mushrooms are cleaned properly by wiping them with a damp paper towel to remove any dirt. Avoid washing them as they absorb water, which can lead to sogginess.
Choosing and using different-sized mushrooms
For this recipe, large button mushrooms are recommended. However, smaller mushrooms like creminis or baby bellas can also be used. Just be sure to adjust the amount of filling and monitor the baking time as they may cook faster.
Remember to adjust the quantity of the ingredients and the cooking time based on the size of the mushrooms selected.
Using large portobello mushrooms
If opting for large portobello mushrooms, ensure the insides and gills of the mushroom are cleaned well. You’ll need to adjust the baking time as they may take longer to bake due to their size. A preliminary suggestion is to start checking at 25 minutes and extend the baking time until the mushrooms are golden brown and the cheese is melted and bubbly.
Experiment with different cheeses like goat cheese or fresh mozzarella cheese, adjusting to your personal taste; each variety will give a unique flavor to your Caprese Stuffed Mushrooms.
You can also use sweet cherry tomatoes or finely chopped roma tomatoes if you don’t have grape tomatoes on hand. Just avoid tomatoes with a very high water content.
Tip: Use fresh ingredients
Opt for ripe tomatoes and fresh basil if available. Fresh ingredients enhance the overall flavor and make for a more vibrant and delicious dish.
Can you freeze stuffed mushrooms?
Yes, you can freeze Caprese Stuffed Mushrooms by placing them in an airtight container, separated by layers of plastic wrap to prevent them from sticking together. However, the texture may change upon thawing.
Make it a vegetarian meal
This is already a vegetarian recipe, and it makes for a light, satisfying vegetarian meal, especially when served with a side salad.
How to avoid moisture loss in the mushrooms while baking
To avoid moisture loss, don’t overcook the mushrooms and consider brushing the tops and bottoms of each mushroom with a little olive oil before baking. This helps to retain the moisture and flavor within the mushrooms.
Substitutes for balsamic vinegar
If you prefer not to use balsamic vinegar, simply omit it or replace it with a sprinkle of sea salt or a light drizzle of olive oil for added flavor without the acidity.
You can also drizzle of homemade balsamic glaze or reduction to intensify the flavor profile. However, it’s optional and can be skipped based on personal preference.
More Italian-inspired appetizers and entrees
- Caprese Skewers
- Antipasto Skewers
- Gluten Free Lasagna
- Creamy Chicken Marsala
- Spaghetti Squash Lasagna
Caprese Stuffed Mushrooms Recipe
- 12 large button mushrooms - stems removed and cleaned
- ¾ cup Italian blend shredded cheese or mozzarella cheese
- 18 grape tomatoes - halved
- 1 tablespoon dried basil - chopped, or more to your liking
- 4 tablespoons extra virgin olive oil
- Sea salt - to taste
- Black pepper
- Balsamic vinegar - for drizzling, optional
- Cutting Board
- Mixing bowl
- Baking sheet
- Silicone baking mat
- Preheat the oven to 400° F. Line a baking sheet with a silicone baking mat (or parchment paper or aluminum foil), then spread 3 tablespoons of oil over it then set aside.
- Remove the stems from your button mushrooms and make sure there is plenty of room for the caprese filling.
- In a small bowl, add in tomatoes, basil, olive oil, a pinch of sea salt and pepper and toss together. Set aside for 10 minutes to marinate.
- Fill each button mushroom with 1 tablespoon of cheese.
- Top with 2-4 tomato halves each then place mushrooms on your prepared baking pan.
- Bake for 20-25 minutes, or until cheese is a nice golden color. Remove from oven, sprinkle with extra basil and drizzle with balsamic vinegar, then serve your Caprese Stuffed Mushroom appetizers hot.