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These quick and easy Stuffed Mushrooms with Caprese Filling are a tasty vegetarian appetizer you can whip up for a dinner party or pot-luck! With plenty of fresh basil, roast-y tomatoes and cheese- these mushrooms are always gone in a flash!


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The perfect marriage: An appetizer mashup match made in heaven.

To me, caprese salad and stuffed mushrooms are 2 of the GREATEST appetizers of all time. They are both perfect little bites, bursting with fresh flavor. For this recipe, I decided to go with the best of both worlds and combine the 2. The result? The ultimate flavor bomb finger food that will satisfy carnivores and veggie lovers alike!

Looking for more fun app ideas?

Why not try my Corn, Squash and Goat Cheese PizzaPimento Cheese, Tomato and Cheddar Galette with Everything Bagel CrustJuicy Pesto Chicken Burgers, or my 30 Minute Prosciutto Mozzarella Chicken!

Stuffed Mushrooms with Caprese Filling

An easy and flavorful stuffed mushroom recipe

To make this easy and delicious stuffed mushroom recipe, you will need:

  • Cremini mushrooms.
  • A bit of avocado oil or neutral oil, and a bit of olive oil.
  • 1 pint of cherry or grape tomatoes.
  • A bunch of fresh basil and some fresh garlic.
  • Parmesan cheese and shredded part-skim mozzarella.
  • Panko breadcrumbs.
  • Good Balsamic glaze, for finishing. I love Roland.

These mushrooms are super quick and simple to make, and really only require you to dump a few things ina. bowl, mix, and stuff the mushrooms. With one exception: the tomatoes. Before you can add the tomatoes to the filling, they’ll be blistered in a pan for under 5 minutes. They then need to cool briefly, and be chopped- then added to said bowl and stuffed into mushrooms.

blistered grape tomatoes

Do I have to blister the tomatoes?

YES. Trust me. It takes 3-4 minutes once the tomatoes are in the hot pan to get a nice char on the outside of them and soften them a bit. This lends a roast-y flavor to the filling, and softens the tomatoes up a bit. When they are added to the bowl with the cheese, basil and breadcrumbs, all their delicious juices bind with the other ingredients to create the perfect filling for the mushrooms. To sacrifice the blistering is to sacrifice flavor. Just do it!

chopped cooked tomatoes

Stuffing and baking the mushrooms

Once your filling is well mixed, the next step is to generously fill each mushroom. You want them to be FULL, and pack that filling in there, mounding it over the top.

stuffing the caprese mushrooms

After all the mushrooms are stuffed and ready in the greased baking dish, they’ll bake for about 303-5 minutes, until they’re golden and gooey.

tray of mushrooms

Finishing touches

Last but not least; when the mushrooms are finished baking, it’s time to add the pièce de résistance. Balsamic glaze. No caprese is truly ready until it has been kissed with this delicious glaze. A little goes a long way, but it is a must. Sprinkle on a bit more fresh chopped basil, and serve the mushrooms hot.

drizzling the mushrooms

Can I make the mushrooms ahead?

You can definitely make the filling and even stuff the mushrooms a day or so in advance. Just add them to the dish and cover with foil or plastic wrap, or store in an airtight container. Hold off on baking until you’re ready to eat so they don’t dry out.

Stuffed Mushrooms with Caprese Filling

Stuffed Mushrooms with Caprese Filling

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings: 4 people


  • cooking spray
  • baking dish (9×13 or larger)


  • 16 oz cremini mushrooms
  • 2 tbsp extra virgin olive oil
  • 1 pint cherry or grape tomatoes 
  • 1 packed cup fresh basil, roughly chopped (plus more for garnish)
  • 1/4 cup grated parmesan cheese
  • 1 1/2 cups shredded part-skim mozzarella 
  • 3 cloves crushed or finely minced fresh garlic 
  • 1/2 cup panko breadcrumbs 
  • salt and fresh ground pepper, to taste 
  • balsamic glaze, for finishing 


  • Preheat the oven to 375 degrees.
    2. Spray a 9×13 or larger baking dish with cooking spray to coat.
    3. Clean the mushrooms and remove the stems.
    4. Layer the mushrooms stem side up into the dish, and set aside.
    5. Heat a medium frying pan over medium-high heat, and add t1 tbsp olive oil (reserve other tbsp for later). Heat oil until hot but not smoking, 3-4 minutes.
    6. Add the whole tomatoes to the hot pan and cook, stirring occasionally, until blistered- about 3-5 minutes.
    7. Turn off the heat and allow tomatoes to cool enough to handle, about 5-10 minutes.
    8. While tomatoes cool, add the parmesan, mozzarella, panko breadcrumbs, basil and reserved olive oil to a large bowl.
    9. Once tomatoes are cool enough to handle, rough chop them and add them to the bowl with the other ingredients (juices, seeds and all).
    10. Season with salt and pepper to taste, and toss all ingredients until mixture is well combined.
    11. Fill the mushrooms with the filling generously, mounding on top and pressing the compact the filling and keep it in place.
    12. Bake in preheated oven for 30-35 minutes, and until browned and cooked through.
    13. Drizzle the mushrooms with balsamic glaze, and sprinkle with additional fresh basil. Serve hot.
    (Makes 18-20 stuffed mushrooms, or 1 lb)

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