Mozzarella Stuffed Mushrooms

Mozzarella Stuffed Mushrooms

Course: BreakfastCuisine: SweetDifficulty: Medium


Cooking time



My garlic and rosemary portobello mozzarella stuffed mushrooms with cherry tomatoes and drizzled with balsamic glaze are amazing for veggies and non-veggies. This is a great BBQ option or a side dish main meal.

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  • 8 Large field mushrooms

  • 100 g Mozzarella cheese

  • 100 g Mature cheddar cheese

  • 200 g Cherry tomatoes

  • 1 tsp Garlic puree

  • 1 tsp Dried rosemary

  • 4 tbsp Olive oil

  • 1 Red onion

  • Balsamic glaze, to taste

  • Fresh basil

  • Tools
  • Grater

  • Oven Tray

  • Pastry brush


  • Preheat oven to high heat (200c) and place the portobello mushrooms on a flat oven tray.
  • DRESSING: add the chopped garlic, rosemary, olive oil and mix. I use a pastry brush to cover the mushroom or just drizzle it evenly.
  • Finely chop the onion, halve the cherry tomatoes and roughly chop the mozzarella.
  • Evenly distribute the onion, tomatoes and mozzarella onto the mushrooms and pop them in the oven for 10-15 minutes.
  • Once the mozzarella is melted and crispy, take out the oven and add the balsamic glaze and basil. Enjoy!

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