Champignons stuffed with mozzarella and tomatoes

Champignons stuffed with mozzarella and tomatoes

Stuffed champignons with mozzarella and tomatoes create a delightful blend of flavors! The aromatic mushrooms, succulent tomatoes, and soft mozzarella combine harmoniously in a single dish to provide a satisfying and pleasurable experience with each bite.

Would you like to experience this exceptional taste? If so, come join us in the kitchen and let’s begin cooking together!

To make this starter, you will require large mushrooms, specifically Portabello champignons. Gently remove the stems of the mushrooms by hand, which is a simple task.

Next, fill the caps with pieces of mozzarella cheese and cherry tomatoes, season with salt and pepper, then bake in the oven until they turn golden brown. These appetizing mushrooms can be served with a balsamic sauce, similar to Caprese tomatoes. Stuffed mushrooms are enjoyable whether served hot or cold.


8 portobello mushrooms

120 g mozzarella for pizza

150 g multi-colored cherry tomatoes

60 g butter

2 cloves garlic

2 sprigs parsley

2 sprigs basil


freshly ground black pepper

balsamic sauce for serving

Step-by-step cooking instructions

Step 1

Begin by preheating the oven to 200°C and lining a baking tray with parchment paper.

Step 2

Next, remove the stems from the champignons and wipe the caps with a damp cloth. Halve the tomatoes, slice the mozzarella cheese, and finely chop the garlic and parsley.

Step 3

In a small frying pan, melt the butter and add the garlic and parsley, cooking for 30 seconds before removing from heat. Dip the mushroom caps in the flavored oil and place them on the prepared baking sheet. Fill the caps with cheese and tomato slices, season with salt and pepper, then bake in the oven until golden brown, approximately 10 to 12 minutes.

Step 4

Once cooked, transfer the stuffed champignons to a serving plate, drizzle with balsamic dressing, and garnish with finely chopped basil leaves.