Caprese-Stuffed Mushrooms

Updated on January 25, 2022

Yield:

4 stuffed mushroom caps

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• 2 (6 ounce) packages (2-pack) portobello mushroom caps

• 2 tablespoons extra-virgin olive oil

• 2 cups shredded mozzarella cheese

• 1 pint cherry or grape tomatoes, halved

• 2 cloves garlic, minced

• 2 tablespoons thinly sliced fresh basil

• kosher salt to taste

• 1 tablespoon balsamic glaze, or to taste

1. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

2. Remove gills from each mushroom cap and place on the prepared baking sheet. Brush insides with olive oil. Fill with mozzarella cheese and top with tomatoes. Scatter garlic and basil over top and season with salt.

3. Bake in the preheated oven until mushrooms are tender and cheese is melted, about 25 minutes.

4. Drizzle with balsamic glaze and serve.

I Made It

Nutrition Facts (per serving)

242Calories16g Fat9g Carbs16g Protein

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Nutrition FactsServings Per Recipe4Calories242% Daily Value *Total Fat16g21%Saturated Fat7g34%Cholesterol36mg12%Sodium360mg16%Total Carbohydrate9g3%Dietary Fiber2g6%Total Sugars2gProtein16gVitamin C15mg75%Calcium455mg35%Iron1mg5%Potassium494mg11%

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