Caprese Stuffed Mushrooms
We love stuffed mushrooms, and decided to layer the favorite caprese salad on top of hearty portobello mushroom caps. This vegetarian dish is stuffed with melted mozzarella cheese, cherry tomatoes, and topped with shredded fresh basil. Serve as a side dish, or as a light entrée option, these portobello will be a new fresh favorite.
Print Recipe
Ingredients
- 2 portobello mushrooms, stems and gills removed
- 3/4 cup cherry tomatoes, halved
- 6 oz pearl mozzarella balls
- 1 tsp olive oil
- 1/2 tsp Dizzy Pig Mediterranean-ish Italian & Greek seasoning
- Balsamic vinegar
- Basil, thinly sliced for garnish
Directions
- Heat the Big Green Egg smoker to 300°F
- Scoop out the gills from each mushroom with a spoon and remove stem
- Halve the cherry tomatoes
- In a medium bowl, toss sliced tomatoes, mozzarella, olive oil, and Mediterranean-ish seasoning
- Brush both sides of mushroom caps with olive oil
- Fill each mushroom cap with the tomatoes and mozzarella mixture
- Cook on Big Green Egg for 10 minutes or until cheese is melted
- Remove from grill, garnish with basil and a drizzle of balsamic vinegar
In This Recipe:
Mediterranean-ish Greek & Italian Seasoning
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Step by Step
Ingredients for Caprese Stuffed Mushrooms Scoop out the gills from each mushroom with a spoon and remove stem and brush both sides of mushroom caps with olive oil Fill each cap with the tomatoes and mozzarella mixture, and cook for 10 minutes or until cheese is melted Remove from grill, garnish with basil and a drizzle of balsamic vinegar. Enjoy!
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