Stuffed tomato and cheese mushrooms

These stuffed tomato and cheese mushrooms are rich in antioxidants, B vitamins, vitamin A, vitamin K, selenium and zinc to boost energy levels, immunity, eye health, skin health, mood and thyroid function, just to name a few. Delicious and fresh, they are perfect as a snack or side dish.

Serves:  3
Ingredients: 7
Serving size: 81 g
Total calories: 121 kcal
Carbohydrates: 3.37 g
Fat: 7.83 g
Protein: 10.38 g


Garlic butter

  • 2 tbsp butter
  • 2 cloves garlic, chopped or minced
  • 1 tbsp fresh parsley, chopped


  • 6 large Portobello mushrooms, stem removed
  • 1-1/2 cups of mozzarella cheese, grated
  • 1 cup cherry tomatoes, sliced thinly
  • Fresh basil, chopped to garnish


  1. Preheat oven to grill on high heat. Move oven shelf to middle section of oven.
  2. Combine garlic butter ingredients in a small saucepan and melt on low-medium heat until garlic is fragrant. Use this to brush the bottoms of each mushroom and place them buttered side down on a baking tray.
  3. Flip and brush any excess garlic over the insides of each cap. Fill each mushroom with cheese and tomatoes. Grill until cheese is melted and golden (about 8 minutes).
  4. To serve, top with basil and season with salt.
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