Caprese Stuffed Mushroom

Recipe courtesy of Megan of Yumology


Portabella mushroom layered with fresh mozzarella, tomato, and spinach for a fresh new take on the traditional Caprese salad thats light and healthy.


1 large portabella mushroom cap
1/2 cup of halved cherry tomatoes
1/2 cup of diced, fresh mozzarella
1/4 cup of fresh spinach leaves
1 tsp minced garlic
1/4 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
2 tbsp olive oil


Preheat the oven to 400 degrees

In a large bowl mix together the tomatoes, mozzarella, 1 tbsp of olive oil, oregano, salt, pepper and garlic.

Hull the mushroom cap by scraping out the insides and stem to form a bowl.

Toss the mushroom cap in the other tbsp of olive oil.

Lay the spinach leaves into the bottom of the hulled cap.

Spoon the cherry tomato and mozzarella mix on top of the spinach leaves.

Bake at 400 degrees for 10-15 minutes until the mushroom tenderizes and the mozzarella begins to bubble and melt.

Megan of Yumology is a blogger ambassador and participated in the #mushroommakeover 30 day weight loss challenge.


Tags: , , , , , ,

Check out our Recipe of the Week feature on the Mushroom Channel.
Take me to this week's recipe >>

Subscribe to receive delicious recipes and information from fellow consumers, nutrition experts, chefs and bloggers via The Mushroom Channel.
Sign Up Here >>