Tomato and mozzarella stuffed mushrooms

These savoury and delicious stuffed portobello mushrooms are filled with rich tomato sauce and bubbling melted mozzarella. A terrific vegetarian starter or main course.

I massively over-bought when it came to the Pesach shopping – of course! At least partly this was because I completely mis-counted the number of days we’d be at home, and the number of days we’d be at my parents. But it was also the paranoia of running out of Pesach supplies mid-week! The dread of being forced onto a diet of dry matza, hard-boiled eggs, and potatoes. No wonder I stocked up on 15 sorts of cheese, three different jams, three kinds of smoked fish, yogurt, chocolate puddings…

Mozzarella emergency!

Whatever the reason, we now have a backlog of perishable goods to get through. We are working our way through in order of best before date! There are two balls of mozzarella which I’d thought might go into a salad, that were becoming quite urgent. Melting them over the top of something seemed like a good idea, and these delicious stuffed portobello mushrooms proved themselves well up to the task.

Stuffed mushrooms – ingredients

These fabulous stuffed mushrooms came together easily from a few basic ingredients – plus the mozzarella and mushrooms. I used fresh tomatoes but you could just as easily use canned. If you were in a real hurry, you could even use readymade tomato sauce from a jar! The combination of deeply savoury mushroom, rich tomato sauce and gooey mozzarella will be just as good either way!

You will need:

• Big flat mushrooms or portabello mushrooms
• Onion – for depth and savouriness
• Tomatoes – to make a rich sauce
• Olive oil
• Dried oregano – for a real pizza flavour!
• Black pepper to season
• Fresh mozarella – of course!

If you use readymade tomato sauce you can skip the middle five ingredients and all you’ll need is mushrooms, sauce and cheese. Couldn’t be easier!

Mozzarella stuffed mushrooms

My daughter Kipper loved these cheese stuffed mushrooms. I think all children her age have a thing for stretchy, stringy, melted cheese. She ate all the mozzarella first, and came back for the tomatoey mushrooms only when it was all gone. I think she was a bit disappointed that there wasn’t more cheese.

Stuffed Mushrooms – main dish energy

Big flat mushrooms – either classic ‘flat mushrooms’ or their fancier cousins portabello mushrooms – always strike me as solid and filling. As such, they make a great vegetarian main dish. These tomato and mozzarella stuffed mushrooms definitely fall into that category.

These vegetarian stuffed mushrooms were very savoury and quite delicious. We had ours with buttered jacket potatoes, but they would be good with rice or quinoa too. Alternatively serve them on slices of buttered toast, or with some lovely bread to soak up the mushroom juice and any stray bits of gooey mozzarella or tomato sauce. 

Stuffed mushrooms – under starters orders

You could also serve these stuffed portobello mushrooms in smaller portions – just one mushroom – as a starter, with nothing more than a few dressed leaves. Delicious and elegant!

This stuffed mushroom recipe served 2 hungry adults and a small person as a main course. As a general rule, I’d prepare 2-3 mushrooms per person, depending on size and quantity of side dishes. (Or one per person as a starter.)

Want deliciously easy, family-friendly recipes like this one delivered straight to your inbox? Click here to sign up. (Of course, I’ll never pass on your email address to anyone.)

📖 Recipe

Tomato and mozzarella stuffed mushrooms

Cook ModePrevent your screen from going dark

These savoury and delicious stuffed mushrooms are filled with rich tomato sauce and bubbling melted mozzarella. A terrific vegetarian starter or main course.

4.34 from 6 votes

Print Recipe Pin Recipe Save Saved!

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Appetizer, Main Course, Starter

Cuisine Vegetarian

Servings 4

Calories 310 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 8 large flat field mushrooms or portabella mushrooms
• 3-4 tablespoon olive oil (divided)
• 1 medium onion
• 3 medium tomatoes, skinned
• 1 teaspoon dried oregano
• 1 teaspoon ground black pepper
• 200 g fresh mozzarella balls (typically 2 balls)

Instructions

 

• Preheat the oven to 200°C (400°F). Grease a dish that is big enough to hold the mushrooms in a single layer.
• 8 large flat field mushrooms or portabella mushrooms, 3-4 tbsp olive oil (divided)
  Cut the stems from the mushrooms and set aside. Arrange the mushrooms in the prepared dish, gill-side-up, and drizzle with 1-2 tablespoon of the olive oil. Place in the hot oven.
• 1 medium onion
  Peel the onion and dice finely. Dice the reserved mushroom stems. Heat 2 tablespoon olive oil in a large frying pan, and cook the onion over a medium heat for 2 minutes. Add the diced mushrooms stems and continue to cook for 3-5 minutes until soft.
• 3 medium tomatoes, skinned, 1 tsp dried oregano, 1 tsp ground black pepper
  Meanwhile, dice the skinned tomatoes. When the onion mixture is soft, add the tomatoes, oregano, and pepper. Mix well, reduce the heat and simmer for 10 minutes.
• 200 g (7 oz) fresh mozzarella balls
  Remove the mushrooms from the oven. Divide the tomato mixture between the mushrooms. Slice the mozzarella into 5-6mm (approx. ¼ inch or less) slices and arrange them on top of the mushrooms.
• Return to the oven and cook until the cheese is melted, brown and bubbling. Serve at once.

Nutrition

Nutrition Facts

Tomato and mozzarella stuffed mushrooms

Amount per Serving

Calories

310

% Daily Value*

Fat

 

23

g

35

%

Saturated Fat

 

8

g

50

%

Trans Fat

 

0.01

g

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

11

g

Cholesterol

 

40

mg

13

%

Sodium

 

335

mg

15

%

Potassium

 

921

mg

26

%

Carbohydrates

 

14

g

5

%

Fiber

 

4

g

17

%

Sugar

 

8

g

9

%

Protein

 

16

g

32

%

Vitamin A

 

1118

IU

22

%

Vitamin C

 

15

mg

18

%

Calcium

 

283

mg

28

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword cheese, mushrooms, tomato

Tried this recipe?Let us know how it was!

More delicious mushroom recipes

If you’re big mushroom fans like us, you might also like to try these other recipes where mushrooms are the star of the show.

• No-stir vegan baked mushroom risotto – so creamy!
• Delicious mushroom shakshuka – perfect for brunch, lunch or dinner
• Mushroom soup with freekeh – rich, hearty and filling, it’s a meal in a bowl
• Creamy mushroom stroganoff with spinach – just add rice or mashed potato & dinner’s ready!

Alternatively simply use the search box at the top right to search for ‘mushrooms’ and you’ll see all of my easy mushroom recipes in one place!

Since these stuffed portobello mushrooms used up two balls of mozzarella and helped clear some of the cheese backlog, I’m submitting the recipe to this month’s No Waste Food Challenge, which is led by Elizabeth of Elizabeth’s Kitchen Diary and hosted by Ness of Jibber Jabber UK.