Baked Cap Mushrooms with Mozzarella & Basil
Juicy large mushroom caps are stuffed with creamy mozzarella, fragrant basil, and a garlicky breadcrumb mix, then baked until golden and bubbly. This elegant yet easy dish delivers Italian-inspired flavors in every cheesy, herbaceous bite—perfect as an appetizer or side.
Why You’ll Love This Recipe
You’ll adore these baked mushrooms because they’re a effortless way to impress with gourmet taste in under 30 minutes. The melty mozzarella stretches in glorious strings, while fresh basil infuses bright, summery notes that pair perfectly with earthy mushrooms. Naturally low-carb and gluten-free (with a simple swap), they fit seamlessly into keto, vegetarian, or healthy lifestyles. Ideal for dinner parties, weeknight sides, or even a light lunch with salad, they’re versatile and universally loved. The aroma of garlic, basil, and bubbling cheese will have everyone rushing to the table!
Recipe Tips and Tricks
- Pick similar sizes: Uniform caps ensure even cooking and a polished look.
- Scoop cleanly: Use a melon baller or spoon to remove gills—this prevents sogginess and maximizes filling space.
- Pat completely dry: Moisture is the enemy of crisp tops; dry mushrooms thoroughly after cleaning.
- Fresh mozzarella is key: Pre-shredded won’t melt as creamily; tear or dice fresh balls for best texture.
- Pack filling tight: Press the mixture firmly into caps to prevent crumbling.
- Finish under broiler 1-2 min broil: Creates that irresistible golden, bubbly top—watch closely!
- Line your tray: Parchment or foil makes cleanup effortless, especially with oozing cheese.
Baked Cap Mushrooms with Mozzarella & Basil
Cheesy mozzarella-stuffed mushroom caps with fresh basil—baked to golden, Italian-inspired perfection!
Ingredients
- ¼ cup fresh basil, finely chopped
- ¼ tsp black pepper
- ¼ tsp salt
- ⅓ cup panko breadcrumbs (regular or gluten-free)
- 12 large cremini or portobello mushroom caps (stems/gills removed)
- 2 tbsp extra-virgin olive oil
- 2 tbsp grated Parmesan (optional)
- 3 cloves garlic, minced
- 8 oz fresh mozzarella, torn or diced small
Instructions
- Heat things up: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment—your canvas for cheesy masterpieces!
- Prep the mushrooms: Gently wipe caps clean with a damp towel, twist off stems, and scoop out gills with a spoon—hello, perfect stuffing bowls!
- Brush for beauty: Lightly brush the outside of each cap with olive oil and arrange cavity-side up on the tray.
- Mix the magic: In a bowl, combine mozzarella, basil, garlic, panko, 1 tbsp olive oil, Parmesan (if using), salt, and pepper—stir until evenly coated.
- Stuff with love: Spoon the mozzarella-basil mixture into each cap, pressing gently to pack tightly and mound slightly on top.
- Drizzle extra: Lightly drizzle or brush the filled caps with remaining olive oil for golden edges.
- Bake to bubbly: Slide into the oven for 12-15 minutes until mushrooms are tender and cheese is melted and golden.
- Broil for wow: Switch to broil for 1-2 minutes to blister the tops—keep a close eye to avoid burning!
- Rest & garnish: Let cool 2 minutes, then sprinkle with extra fresh basil ribbons for vibrant color and flavor.
- Serve in style: Plate warm as an elegant starter, pair with pasta or grilled meats, or devour straight from the tray—pure Italian bliss!
Notes
- Portobellos release more liquid; tilt tray and drain halfway if needed.
- For caprese vibes, top baked mushrooms with diced tomato and balsamic glaze.
- Leftover filling makes a killer omelet or grilled cheese upgrade.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 92Total Fat 5gSaturated Fat 3gUnsaturated Fat 3gCholesterol 17mgSodium 259mgCarbohydrates 5gFiber 1gSugar 1gProtein 6g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Large cap mushrooms (cremini/portobello): Cremini are bite-sized and tender; portobellos offer a steak-like heartiness. Remove stems and gills for optimal stuffing.
- Fresh mozzarella: Provides superior melt and creamy texture; avoid pre-shredded (contains anti-caking agents). Buffalo mozzarella adds luxurious richness.
- Fresh basil: Essential for authentic Italian flavor; chop just before using to preserve vibrant green color and aroma.
- Garlic: Freshly minced delivers bold punch; roast it first for a sweeter, milder taste.
- Breadcrumbs: Panko creates light crunch; Italian-seasoned adds herbs. Use gluten-free panko for GF diets.
- Olive oil: Extra-virgin enhances flavor and promotes browning; brush caps and mix into filling.
- Parmesan (optional): A sprinkle adds nutty depth and helps topping adhere.
Variations and Substitutions
Customize endlessly! Swap mozzarella for provolone, fontina, or gouda for different melt profiles. Add sun-dried tomatoes or spinach to the filling for veggie boosts. Make it spicy with red pepper flakes or Calabrian chili. For dairy-free, use vegan mozzarella and nutritional yeast. Turn into caprese-style by adding diced fresh tomatoes and a balsamic drizzle post-bake. Herb swap? Try oregano, thyme, or pesto instead of basil. For low-carb, replace breadcrumbs with almond flour or crushed pork rinds. Serve portobellos as vegetarian “steaks” with marinara.
Storage Options
- Refrigerator: Cool completely, then store in an airtight container up to 3 days. Reheat at 375°F for 5-7 minutes to restore crisp.
- Freezer: Freeze baked mushrooms on a tray, then bag for up to 2 months. Reheat from frozen at 380°F for 12-15 minutes.
- Make-ahead: Assemble up to 24 hours ahead, cover, and refrigerate. Bake fresh for best texture.
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