Balsamic Stuffed Mushrooms
Balsamic stuffed mushrooms make for an easy yet elegant holiday appetizer. Mushroom caps are filled with a savory cheese mixture that is tinged with Organicville® Balsamic Vinaigrette. Baked and ready in just 20 minutes, these tangy mushrooms satisfy guests and fit any festive celebration.
family casual, family style, Italian, Snack
Italian, Vegetarian, Gluten-free, Thanksgiving, Christmas, Winter, Fall, Easy
Balsamic stuffed mushrooms make for an easy yet elegant holiday appetizer. Mushroom caps are filled with a savory cheese mixture that is tinged with Organicville® Balsamic Vinaigrette. Baked and ready in just 20 minutes, these tangy mushrooms satisfy guests and fit any festive celebration.
family casual, family style, Italian, Snack
Italian, Vegetarian, Gluten-free, Thanksgiving, Christmas, Winter, Fall, Easy
- 16-20 Medium Mushrooms
- 1 ½ c. Shredded Mozzarella Cheese
- ½ c. Grated Parmesan Cheese
- Sea Salt & Black Pepper, to taste
- 4 tbsp. Organicville® Balsamic Vinaigrette, plus more for serving
- Olive Oil or Cooking Spray
- Preheat the oven to 350°F. Cover a baking sheet with parchment paper.
- Remove the stems from the mushrooms and chop stems finely.
- In a bowl, mix chopped mushroom stems with mozzarella, Parmesan, salt, pepper, and 2 tbsp. Organicville® Balsamic Vinaigrette.
- Fill mushroom caps with cheese mixture.
- Place stuffed mushrooms on the prepared baking sheet. Lightly spray with oil.
- Bake for 20-25 minutes until mushrooms are tender and the cheese is golden brown.
- Remove from the oven. Drizzle the remaining 2 tbsp Organicville® Balsamic Vinaigrette over the top.
- Serve warm, with extra vinaigrette on the side if desired.
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