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Caprese Stuffed Mushroom

Caprese Stuffed Mushroom

Portabella mushroom layered with fresh mozzarella, tomato, and spinach for a fresh new take on the traditional Caprese salad that's light and healthy.


  • 1 large portabella mushroom cap
  • 1/2 cup halved cherry tomatoes
  • 1/2 cup diced, fresh mozzarella
  • 1/4 cup fresh spinach leaves
  • 1 teaspoon minced garlic
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil


  1. Heat the oven to 400 degrees F.
  2. In a large bowl mix together the tomatoes, mozzarella, 1 tablespoon of olive oil, oregano, salt, pepper and garlic.
  3. Hull the mushroom cap by scraping out the insides and stem to form a bowl.
  4. Toss the mushroom cap in the other tablespoon of olive oil.
  5. Lay the spinach leaves into the bottom of the hulled cap.
  6. Spoon the cherry tomato and mozzarella mix on top of the spinach leaves.
  7. Bake for 10-15 minutes until the mushroom tenderizes and the mozzarella begins to bubble and melt.

Recipe courtesy of Megan of Yumology. Megan of Yumology is a blogger ambassador and participated in the mushroommakeover 30 day weight loss challenge.

Recipe and photo credit: Mushroom Council.


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