Mozzarella Stuffed Mushrooms
Mozzarella stuffed mushrooms is an excellent appetizer, or the perfect side dish to serve with roasted meat, steaks or BBQ. This quick and easy recipe has so much flavor, and can be varied endlessly to suit your preferences.
Servings: 10 mushrooms
- 10 mushrooms
- 100 g mozzarella
- handful fresh basil leaves
Combine the oil, salt and pepper in a bowl, and remove the stems from the mushrooms.
Preheat the oven to 200°C / 395°F.
Brush the oil and seasoning all over the surface of the mushrooms.
Add roughly chopped basil and sliced, diced or grated mozzarella cheese to the indent where the mushroom stems were.
Place the stuffed mushrooms on a baking sheet covered baking tray, and bake them in the oven until the cheese has melted, about 10 minutes.
Is this recipe allergy friendly? – This recipe is gluten free, egg free, nut free and soy free. Always check the nutrition labels on the ingredients you use to ensure that they are suitable for your dietary requirements.
Can I use other types of cheese? – Absolutely. Feel free to replace the mozzarella with any cheese that you like.
Store leftover cheese stuffed mushrooms in the fridge for up to 3 days, and reheat them before serving.
You can also reuse the leftovers in other dishes. Try dicing them and adding them to a mushroom bolognese, or shepherd’s pie.
Here’s my best advice to get these mozzarella stuffed mushrooms perfect:
- If possible, use fresh whole mozzarella instead of pre-grated mozzarella. It melts better and tastes great!
- Althought the fresh basil can be omitted, I highly recommend adding some fresh herbs, as they give the mushrooms a lot of flavor.
- The fresh herbs should be added underneath the cheese to prevent them from getting burned in the oven.
Calories: 34kcal | Carbohydrates: 1g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 64mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 68IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg