Caprese Stuffed Mushrooms

Caprese Stuffed Mushrooms

Caprese Stuffed Mushrooms

By: Naomi Sherman

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.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Naomi Sherman

Naomi Sherman

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