Caprese Stuffed Mushrooms
Caprese Stuffed Mushrooms
Perfect as a starter or alongside a main, these mushrooms are full of delicious flavours.
Servings
6
Prep time
Cook time
Recipe
GF, V
Ingredients
- 6 large mushrooms (e.g. portobello), cups left whole & stems finely chopped
- 2 tbsp garlic-infused oil
- 220g small bocconcini balls, roughly torn
- 135g semi-dried tomatoes
- 2 tbsp balsamic glaze
- 1 tbsp fresh basil, roughly chopped
- Balsamic vinegar, to serve
- Fresh thyme, to garnish
Method
- Preheat oven to 190ºC and line a baking tray.
- Brush the mushroom cup with garlic oil and then place them top down on the baking tray.
- Mix the mushroom stems, semi-dried tomatoes, bocconcini balls and basil in a bowl.
- Fill the mushroom cups with the mixture and bake for 20 mins. Finish under the grill to brown.
- Serve with a drizzle of balsamic glaze and a scatter of fresh thyme.
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