Stuffed mushrooms (caprese)

Stuffed mushrooms (caprese)

Total: 42 min. | Active: 30 min.
Nutritional value / people: 367 kcal
, Fat: 27 g
, Carbohydrate: 12 g
, Protein: 17 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Crispy mushrooms

8 white mushrooms (each approx. 100 g)
1 tbsp olive oil
3 tbsp breadcrumbs
1 garlic clove, squeezed
½ bunch basil, finely chopped
¼ tsp sea salt

Basil dressing

½ bunch basil, finely chopped
2 tbsp olive oil
1 tbsp white balsamic vinegar
¼ tsp salt
a little pepper

Charcoal/gas/electric grill

2 tbsp olive oil
¼ tsp salt
a little pepper
150 g cherry tomatoes, quartered
150 g mozzarella, torn into pieces
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How it's done

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Crispy mushrooms

Carefully remove the mushroom stalks, finely chop the stalks, set aside 2 tbsp. Heat the oil in a non-stick frying pan. Reduce the heat, stir-fry the chopped mushroom stalks, breadcrumbs, garlic and basil for approx. 10 mins., season with salt.

Basil dressing

Mix the reserved mushroom stalks with the basil, oil and balsamic, season.

Charcoal/gas/electric grill

Brush the mushrooms with the oil, season, grill with concave side down and the lid down over/on a medium heat (approx. 200 °C for approx. 2 mins. Stuff the mushrooms with 2 tbsp of the crispy mushrooms, the cherry tomatoes mozzarella. Cover and grill for a further 10 mins. until cooked. Serve the mushrooms with the remaining crispy mushrooms and the basil dressing.

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