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Caprese Stuffed Mushrooms with Balsamic Glaze

Everything you love about a caprese salad, baked into a mushroom. Fresh mozzarella, sweet tomato, basil, and a balsamic drizzle — it's summer flavors in an easy hot appetizer. These look absolutely gorgeous on a platter without any extra effort.
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Prep Time 12 minutes
Cook Time 20 minutes
Total Time 32 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • 24 large white mushrooms stems removed
  • 8 oz fresh mozzarella cut into small cubes
  • 1 cup cherry tomatoes finely diced
  • 3 tablespoons fresh basil chiffonade, plus more for garnish
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 3 tablespoons balsamic glaze for drizzling

Method
 

  1. Preheat oven to 375°F and brush mushroom caps with olive oil.
  2. Mix diced tomatoes, mozzarella, garlic, basil, salt, and pepper in a bowl.
  3. Arrange mushroom caps on a parchment-lined baking sheet.
  4. Fill each cap with the caprese mixture.
  5. Bake for 18-20 minutes until mozzarella is melted and mushrooms are tender. Drizzle with balsamic glaze and extra basil.