CAPRESE STUFFED MUSHROOMS (WITH PESTO BUTTER)

fresh mozzarella

🥗Healthier: part-skim mozzarella

💰Cheaper: shredded mozzarella

Part-skim mozzarella has fewer calories while shredded mozzarella is often less expensive.

balsamic vinegar

🥗Healthier: balsamic glaze

💰Cheaper: red wine vinegar

Balsamic glaze adds sweetness without extra calories, while red wine vinegar is a more affordable option.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories, and pecorino is often cheaper.

fresh basil

🥗Healthier: spinach

💰Cheaper: dried basil

Spinach can provide a similar fresh taste with lower calories, while dried basil is less expensive.

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.

Gently clean the mushroom caps with a damp paper towel.

Use a spoon to gently scrape out the gills from the insides of the mushroom caps. Carefully wiggle out the stems.

Brush both sides with olive oil and place them gill-side up on the baking sheet. Sprinkle lightly with salt and pepper.

Bake for 10 minutes, just to soften the mushrooms and release some moisture. After baking, blot the inside of each mushroom cap with a paper towel if they look watery.

Spread about 1/2 tablespoon of pesto butter into each mushroom cap. (Don’t be shy—it melts into the mushrooms and makes magic happen.) I like to put a pat of butter on each cap, let it melt a bit, and then spread it with a knife to cover the entire surface.

Divide the cherry tomatoes and mini bocconcini evenly between the mushroom caps. Season again with a pinch of salt and pepper.

Return to the oven and bake for another 8–10 minutes, until the cheese is melty and the tomatoes are slightly blistered.

Drizzle generously with balsamic glaze and top with an extra pat of pesto butter if you're feelin’ it. Add fresh basil on top if you happen to have some, but honestly? You won’t miss it. Serve warm.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens