Tender mushrooms are stuffed with diced tomatoes, fresh garlic and basil then topped with mozzarella cheese for a tasty low carb appetizer.
Welcome Anne Lawton, who blogs over at Simple and Savory as our guest contributor. Anne makes delicious, no fuss recipes that are big on flavor and wholesome everyday ingredients. Many of the recipes on her blog are 10 ingredients or less making them perfect for busy nights or entertaining.
If you are looking for a quick, easy and delicious appetizer that everyone will love, these stuffed mushrooms are it! Each bite sized mushroom is full of fresh ingredients that blend well together.
This is a recipe that checks all of the boxes for me, and I’m sure it will for you too because it is:
- quick and super simple to make
- can be made ahead of time
- made with fresh ingredients, and there are only 5!
Here is what you will need to make this recipe
Cremini Mushrooms which are also called baby bella mushrooms. Cremini mushrooms are more firm and meaty than white button mushrooms, and they hold up well when they are baked. If cremini mushrooms aren’t available or you prefer white button mushrooms, you can use them too. The taste will be similar and the texture a little lighter.
Fresh tomatoes – Any type of fresh tomato will work here. My first choice is plum or grape tomatoes because they are more fleshy and are not as juicy as other tomatoes. If you choose a tomato that is more juicy, cut out the seed portion and chop up the fleshy portion to keep the moisture content down.
Fresh sweet basil that is lightly chopped. An easy way to chop the basil is to stack the 3 to 4 leaves leaves and roll them. Then use a knife or kitchen scissors to slice the through the roll of basil leaves.
Fresh crushed or minced garlic – I like to use a garlic crusher for this recipe for a strong garlicky flavor.
Fresh Mozzarella Cheese – Fresh mozzarella cheese has a softer texture than the blocks of mozzarella cheese and tastes much better. Since the cheese is soft, it can be hard to grate. To make it easier, place the cheese in the freezer 30 minutes before grating it. Take it out of the freezer and grate it immediately.
Here Is How to Make Caprese Stuffed Mushrooms
Gather all of your ingredients, clean, trim and chop them.
Arrange the mushrooms on a cutting board, use a teaspoon to fill each mushroom with the tomato and basil mixture.
Place the mushrooms on top of a baking sheet lined with parchment and top them tomatoes with cheese.
Place the mushrooms onto a parchment lined baking sheet, and bake them until the cheese melts.
Make the stuffed mushrooms ahead of time – This recipe can easily be made ahead of time. Prepare all of the ingredients and store them in separate containers in the refrigerator to avoid soggy mushrooms. Just before serving, put the mushrooms together and bake them.
Turn the stuffed mushrooms into a quick meal – Replace the smaller mushrooms with meaty portobellos, and stuff them with the tomato and basil mixture and cheese. These taste great with a side salad or over a bed of pasta.
Store leftover mushrooms in the refrigerator for 3 to 5 days. Freezing is not recommended.
Change up the cheese – Replace the mozzarella cheese with provolone, parmesan or a combination of all three.
- 1 8 ounce package of cremini mushrooms
- 2 to 3 plum tomatoes
- 1 clove garlic
- 5 to 6 fresh basil leaves
- 3 to 4 ounces grated mozzarella cheese
- Preheat the oven to 375.
- Line a baking sheet with parchment paper and set it aside.
- Prepare the ingredients: Remove the stems from the mushrooms, clean and trim them and set them aside. Dice the tomatoes, crush the garlic, chop the basil and grate the cheese.
- Arrange the mushrooms on a cutting board bottom side up.
- Mix the tomatoes, basil and garlic together in a bowl.
- Fill each mushroom with the tomato basil mixture then top each one with grated mozzarella cheese.
- Bake for 15 to 18 minutes until the cheese has melted and mushrooms begin to soften.
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