Tomato-Pie Stuffed Mushrooms
These Tomato-Pie Stuffed Mushrooms are a fresh, cheesy twist on a classic favorite, perfect as a savory appetizer or light meal!
Servings: 4 servings
Ingredients
- 12 large portobello mushrooms stems removed
- 2 cups cherry tomatoes diced
- 1 cup mozzarella cheese shredded
- 1/2 cup parmesan cheese grated
- 1/4 cup fresh basil chopped
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Turkey bacon cooked and crumbled (optional)
Instructions
- Preheat your oven to 375°F (190°C). Gently clean the portobello mushrooms by wiping them with a damp paper towel. Carefully remove the stems and set the caps aside on a baking sheet lined with parchment paper or a silicone mat.
- If you’re adding turkey bacon, cook it in a skillet over medium heat until crispy. Remove from heat and crumble into small pieces.
- In a medium bowl, combine the diced cherry tomatoes, minced garlic, olive oil, dried oregano, and chopped fresh basil. Season with salt and pepper to taste. Stir in the shredded mozzarella, grated parmesan, and turkey bacon if using. Mix everything gently until well combined.
- Spoon the tomato-pie filling generously into each mushroom cap, pressing lightly to pack the mixture in.
- Place the stuffed mushrooms in the preheated oven and bake for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and golden brown on top.
- Remove the mushrooms from the oven and let them cool for a few minutes. Garnish with extra fresh basil if desired. Serve warm.
Equipment
- Oven
- Baking Sheet
- Parchment Paper
- Mixing Bowl
- Skillet
Notes
- Choose large portobello mushrooms for the best texture and filling capacity.
- Drain excess moisture from cherry tomatoes to prevent soggy mushrooms.
- The filling can be prepared a day ahead to save time.