Caprese Stuffed Mushrooms with Pesto and Balsamic Reduction - Vegetarian

The Caprese Stuffed Mushrooms with Pesto and Balsamic Reduction combines the iconic flavors of a Caprese salad into a bite-sized appetizer perfect for any gathering. Fresh mushroom caps are filled with cherry tomatoes, creamy mozzarella, and fragrant basil, creating a harmonious blend of textures and tastes, all topped with a luscious balsamic reduction that adds a sweet and tangy finish.

Imprimer la recette Pin Recipe

Temps de préparation 15

Temps de cuisson 30

Temps total 45

Type de plat Appetizer

Cuisine Italian

Portions servings

Calories 200 kcal

Ingrédients

12 large mushrooms, stems removed

1 cup cherry tomatoes, halved

1/2 cup fresh mozzarella, diced

1/2 cup fresh basil leaves, chopped

2 tablespoons pesto

1 tablespoon olive oil

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 cup balsamic vinegar

1 teaspoon honey

Instructions

Preheat oven to 375°F (190°C).
Place the mushroom caps, gill side up, on a baking sheet lined with parchment paper.
In a bowl, combine cherry tomatoes, mozzarella, chopped basil, pesto, olive oil, salt, and pepper.
Stuff each mushroom cap with the tomato mixture.
Bake for 20 minutes, or until the mushrooms are tender and the cheese is melted.
While the mushrooms are baking, prepare the balsamic reduction by bringing the balsamic vinegar and honey to a boil in a small saucepan.
Reduce heat to low and simmer until the mixture is reduced by half and syrupy, about 10 minutes.
Drizzle the balsamic reduction over the baked mushrooms before serving.

Nutrition (per 100g)

Keyword baked mushrooms, balsamic reduction, basil, caprese mushrooms, cherry tomatoes, easy appetizers, flavorful bites, fresh mozzarella, gourmet recipe, healthy snacks, holiday appetizers, Italian appetizer, mushroom recipes, party snacks, pesto recipe, stuffed mushrooms, vegetarian dish

Tried this recipe?Let us know how it was!

Caprese Stuffed Mushrooms with Pesto and Balsamic Reduction – Vegetarian