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Mushrooms stuffed with mozzarella and tomatoes

Author
Cookinero 3 Mar 2025
5950
Mushrooms stuffed with mozzarella and tomatoes

Mushroom caps stuffed with cheese and tomatoes are a hearty and tasty appetizer that can be quickly prepared and served. Mushrooms go well with other dishes, have a mild flavor that allows the filling to open up. If you want to reduce the calorie content of the dish, use grated hard cheese instead of processed cheese.

How to cook Mushrooms stuffed with mozzarella and tomatoes

Step 1

Mushrooms stuffed with mozzarella and tomatoes

Chop the garlic. Cut the tomatoes into medium cubes.

Step 2

Mushrooms stuffed with mozzarella and tomatoes

Cut the mozzarella into medium-thick slices. You will need 8-10 slices.

Step 3

Mushrooms stuffed with mozzarella and tomatoes

Separate the mushroom stems from the caps. Remove the mushroom pulp with a spoon or knife - this way there will be more room for the filling.

Step 4

Mushrooms stuffed with mozzarella and tomatoes

Place the mushroom caps in a baking dish, previously greased with oil. Place the dish in the oven and bake the mushrooms for 10 minutes at 180 °C.

Step 5

Mushrooms stuffed with mozzarella and tomatoes

Remove the mushrooms from the oven and stuff them in the following order: garlic, mozzarella, tomatoes.

Step 6

Mushrooms stuffed with mozzarella and tomatoes

Cover each cap with a slice of processed cheese and place the mushrooms in the oven for 10 minutes at 180 °C.

Step 7

Mushrooms stuffed with mozzarella and tomatoes

Serve the mushrooms hot, garnished with finely chopped fresh herbs.

Mushrooms stuffed with mozzarella and tomatoes - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute mozzarella with other melty cheeses like provolone, fontina, or even cheddar for a stronger flavor. Avoid very soft cheeses like brie, as they may melt too quickly.
Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 160°C for 5-7 minutes to maintain texture.
Yes! This recipe is naturally low-carb. For even fewer carbs, reduce the tomato quantity or replace it with diced bell peppers.
Prep the filled mushrooms up to 4 hours in advance (cover and refrigerate), then bake just before serving. Add 1-2 extra minutes to the final bake if chilled.
Parsley, basil, or chives pair well. For extra flavor, drizzle with balsamic glaze or a sprinkle of red pepper flakes before serving.
Freezing isn’t recommended—the texture becomes mushy. For meal prep, freeze unbaked filled mushrooms and bake from frozen (add 5-7 extra minutes).
Pat caps dry before baking, and avoid overstuffing. For crispier results, broil for 1-2 minutes at the end.
Pair with a quinoa salad, grilled chicken, or crusty bread for a complete meal. They also make great appetizers for parties!
Adjust baking time: small caps (5 mins pre-bake), large caps (12 mins). Keep filling proportions similar per mushroom.

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