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Oven Baked Mozzarella Stuffed Mushrooms
baked and topped with a balsamic glaze

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Oven Baked Mozzarella Stuffed Mushrooms

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Ingredients

Adjust Servings:
8 Large field Mushrooms also know as Portobello Mushrooms
200g Mozzarella You can also try with Feta or Goats cheese!
200g Cherry Tomatoes
Buy a bottle of Balsamic Glaze Found in most supermarkets
3 cloves of Garlic
1 tsp dried Rosemary
1 Red Onion
4 tbsp Olive Oil
Optional - Fresh Basil

Nutritional information

425
Calories
19g
Fats
40g
Carbs
20g
Protein
1g
Sugar
0.5g
Salt
Features:

    £0.65 per mushroom

    • 20 minutes
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Mozzarella Stuffed Mushrooms

    My garlic and rosemary portobello mozzarella stuffed mushrooms with cherry tomatoes and drizzled with balsamic glaze are amazing for veggies and non-veggies.

    This is a great vegetarian (and meat-eater fac BBQ option or a side dish main meal). I got this great idea from A Sweet Pea Chef.  They are so simple to make and super tasty. Just like my Stuffed Sweet Potatoes.

    Give it a try and leave a comment below on what you think.

    Top 3 Mushroom Facts

    1. Mushrooms are a good source of B vitamins, which help to provide energy by breaking down proteins, fats and carbohydrates.
    2. They help to strengthen the immune system to help stop you from getting ill.
    3. Mushrooms are hearty and filling, which can help with weight management. Bulk up your dishes with mushrooms and other vegetables rather than more fats, carbs and protein.

     

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    Steps

    1
    Done
    4 minutes

    Prep It

    1. Preheat oven to a high heat and place the portobello mushrooms on a flat oven tray.

    2. Garlic and rosemary dressing - add the chopped garlic, rosemary, olive oil and mix. I use a pastry brush to cover the mushroom or just drizzle it evenly.

    3. Finely chop the onion, halve the cherry tomatoes and roughly chop the mozzarella.

    2
    Done
    15 minutes

    Stuff It

    1. Evenly distribute the onion, tomatoes and mozzarella onto the mushrooms.

    2. Bang in the oven for 10-15 minutes.

    3. Once the mozzarella is melted and crispy, take out the oven and add the balsamic glaze and basil.

    4. Serve up with one of my many summer vibe dishes and enjoy!

    BIFF, BOSH, NOSH!

    Biffen's Kitchen

    My recipes will encourage people not to skip breakfast, make your work colleagues jealous of your lunches and to bring people together at dinner time.

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