Caprese Stuffed Mushrooms

Although it's only March, the warmer weather has brought an abundance of fresh produce to my local market. It's been a real struggle deciding which ingredients to bring home, let me tell ya! On my most recent shopping trip these plump grape tomatoes, hearty basil leaves and bulbous mushrooms stood out, just screaming to be made into delicious Caprese Stuffed Mushrooms.

Ingredients for Caprese Stuffed Mushrooms

The hardest part of preparing this recipe was restraining myself from eating all of the Caprese Salad mixture while standing in the kitchen. {Life is a struggle.}

Chopped Caprese Salad

The flavors of these Caprese Stuffed Mushrooms are so fresh and perfect for the upcoming Spring season. Keep this recipe in mind next time you visit your produce section or farmers market!

Caprese Stuffed Mushrooms - Raw

Caprese Stuffed Mushrooms
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Caprese Stuffed Mushrooms
Ingredients
  • 1/2 cup chopped tomatoes
  • 1/2 cup cubed mozzarella
  • 1/4 cup chopped fresh basil leaves plus additional for garnishing
  • 1 pound whole mushrooms
  • 3 tablespoons olive oil divided
  • 2 tablespoons balsamic vinegar
  • salt & pepper to taste
Instructions
  1. Heat oven to 375.
  2. Combine tomatoes, mozzarella, basil and one tablespoon of olive oil. Add salt & pepper to taste. Set aside.
  3. Wash and de-stem mushrooms. Brush mushrooms with 2 tablespoons of olive oil.
  4. Place mushrooms, bottom-side up, in baking dish and fill empty cavities with Caprese mixture.
  5. Bake, uncovered, for 27-30 minutes until cheese is melted and starting to turn golden-brown.
  6. Garnish with additional basil leaves and sprinkle with balsamic vinegar.
  7. Serve immediately. Enjoy!

Caprese Stuffed Mushrooms - Baked