Name: Caprese Salad-Stuffed Mushrooms
Prep time: 15 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Cuisine: Italian
Ingredients: ¼ cup fresh basil, chiffonade; ¼ tsp black pepper; ½ tsp kosher salt; 1 cup cherry tomatoes, halved; 1 cup fresh mozzarella pearls; 18 large cremini mushrooms; 2 cloves garlic, minced; 2 tbsp balsamic vinegar; 3 tbsp extra virgin olive oil

Savor Caprese Salad-Stuffed Mushrooms, a fresh, vibrant appetizer with juicy tomatoes, creamy mozzarella, and basil in tender mushrooms. This elegant oven-baked dish is perfect for summer gatherings, delivering Italian flavors with minimal prep.

Why You’ll Love This Recipe

Caprese Salad-Stuffed Mushrooms is a refreshing, crowd-pleasing appetizer that transforms the classic Caprese salad into warm, savory bites, perfect for parties, barbecues, or light starters. This budget-friendly recipe is incredibly easy, requiring simple stuffing and baking with minimal cleanup. Its versatility allows for cheese and herb tweaks, making it a hit for all ages. Packed with lycopene, calcium, and Mediterranean freshness, these stuffed mushrooms pair beautifully with wine, grilled meats, or pasta, offering a restaurant-quality, delightful treat that’s as delicious as it is simple to prepare.

Recipe Tips and Tricks

Choose Firm Caps: Select large stuffing mushrooms to hold filling.
Remove Excess Moisture: Pat tomatoes dry to prevent watery stuffing.
Use Fresh Mozzarella: Small pearls or diced for even melting.
Drizzle Balsamic: Reduce balsamic for a sweet-tangy glaze.
Broil at End: 1-2 minutes for golden, bubbly cheese.
Serve Warm or Room Temp: Best fresh; great for buffets.

Yield: 6 Servings

Caprese Salad-Stuffed Mushrooms

Caprese Salad-Stuffed Mushrooms, a fresh, vibrant appetizer perfect for summer gatherings.

Prep Time 15 minutes

Cook Time 15 minutes

Additional Time 5 minutes

Total Time 35 minutes

Ingredients

¼ cup fresh basil, chiffonade
¼ tsp black pepper
½ tsp kosher salt
1 cup cherry tomatoes, halved
1 cup fresh mozzarella pearls
18 large cremini mushrooms
2 cloves garlic, minced
2 tbsp balsamic vinegar
3 tbsp extra virgin olive oil

Instructions

Preheat Oven: Set to 400°F (200°C); line a baking sheet with parchment.
Clean Mushrooms: Wipe mushrooms; gently remove stems and reserve.
Prep Filling: Dice reserved stems; halve tomatoes and drain excess juice.
Sauté Stems: Heat 1 tbsp olive oil; cook stems and garlic for 3 minutes.
Mix Caprese: Combine sautéed stems, tomatoes, mozzarella, basil, salt, and pepper.
Dress Filling: Drizzle with 1 tbsp balsamic and 1 tbsp oil; toss gently.
Stuff Mushrooms: Spoon Caprese mix into caps; press to mound.
Drizzle Top: Brush with remaining oil and balsamic.
Bake Golden: Roast for 12-15 minutes until cheese melts and mushrooms soften.
Serve with Flair: Cool 5 minutes, garnish with basil, and enjoy this fresh appetizer!

Notes

Pat tomatoes dry to prevent watery stuffing.
Use fresh mozzarella for creamy melt; pre-shredded works but less gooey.
Leftovers are great cold in salads or warm on bruschetta.
Serve with crusty bread, white wine, or grilled chicken.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 220Total Fat 14gSaturated Fat 5gUnsaturated Fat 8gCholesterol 24mgSodium 316mgCarbohydrates 14gFiber 2gSugar 6gProtein 14g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Mushrooms: Large white or cremini for stuffing; portobello for mains.
Cherry Tomatoes: Halved for juiciness; sun-dried for intense flavor.
Mozzarella: Fresh pearls or shredded; burrata for luxury.
Basil: Fresh leaves, chiffonade; pesto for bolder taste.
Garlic: Freshly minced for aroma; roasted for milder.
Balsamic Vinegar: High-quality for drizzling; reduction for glaze.
Olive Oil: Extra virgin for richness; infused for flavor.
Salt/Pepper: Kosher salt and fresh pepper for seasoning.

Variations and Substitutions

Protein Add-In: Include prosciutto, salami, or pine nuts.
Gluten-Free: Naturally gluten-free.
Low-Fat: Use part-skim mozzarella and less oil.
Vegan: Use plant-based mozzarella and nutritional yeast.
Spicy Kick: Add red pepper flakes or chili oil.
Cheese Variations: Swap for feta, goat cheese, or ricotta.
Herb Boost: Add oregano, thyme, or mint.

Storage Options

Refrigerator: Store baked or unbaked in airtight container for up to 2 days.
Freezer: Freeze stuffed (unbaked) for up to 1 month; bake from frozen.
Reheating: Bake at 350°F for 8-10 minutes.
Meal Prep: Prep filling ahead; stuff and bake fresh.