These savoury and delicious stuffed 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 stuffed 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 portabella mushrooms
- onion
- tomatoes
- olive oil
- dried oregano
- black pepper
- 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.
Main dish material
Big flat mushrooms – either classic ‘flat mushrooms’ or their fancier cousins portabellas – 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 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 adults and a small person as a main course. As a general rule, I’d prepare 2-3 mushrooms per person, depending on size. (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
Ingredients
- 8 large flat field mushrooms or portabella mushrooms
- 3-4 tablespoon olive oil
- 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.
- 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 olive oil. Place in the hot oven.
- 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.
- 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.
- 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.
Notes
Nutrition
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!
Link ups
Since these stuffed 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.
Toni
I really loved the flavor combination! So good!
Helen
Thanks Toni! Tomatoes, mushrooms and cheese is always going to be a winner!
Danni
We love pizza stuffed mushrooms, and these look delicious. So many different ways to adapt them too.
Helen
Thanks Dannii! Yes, you can change up the flavour in all sorts of ways and they’re always delicious.
Lilly
This was a great way to jazz up my mushrooms! And it tastes delicious!
Helen
Thanks Lily! Sometimes simple is best 🙂
Jen
Your photos have me drooling! I have everything to make this except for the mushrooms so sending hubby on a grocery run because I need this ASAP! Thanks for sharing.
Helen
Thanks Jen! I hope you enjoy your dinner!!
Beth
This looks so delicious and yummy! I can’t wait to give this a try! So excited! My hubby is going to love this!
Helen
Thanks Beth. It was a big hit here so I hope you both enjoy it too.
FFF
Thanks Ness! They were really yummy. I recommend making a big portion and eating them in front of him 🙂
Jibber JabberUK
This looks delicious. I love all these ingredients but annoyingly my husband doesn’t like mushrooms so I don’t get to have them often. Perhaps I should just make a single portion for me!