6-8ouncesfresh mozzarella cheeseabout 4 medium balls, sliced (bocconcini)
1cupgrape tomatoesor cherry tomatoes, sliced
4Tablespoonsfresh basilchiffonade, chopped, or torn, for serving
1Tablespoonbalsamic glazeor good quality balsamic vinegar
Instructions
Preheat oven to 400˚F. Line a baking tray with parchment paper or foil.
Remove stem, clean, and dry mushrooms well with paper towel. Use a spoon to remove dark colored gills (optional step).
Place mushrooms on baking tray, bottom side up. Bake mushrooms for 10 minutes and remove from the oven. Using tongs, carefully flip mushrooms over.
Brush or spread 1 Tablespoon pesto in the bottom of each mushroom. Sprinkle with salt and pepper. Divide mozzarella slices and tomatoes between the mushrooms. Bake 15-18 minutes*, or until cheese is melted and lightly browned. Broil for 2 minutes to brown cheese if desired.
Remove from the oven and sprinkle with salt and pepper. Sprinkle each mushroom with 1 Tablespoon fresh basil and drizzle with balsamic glaze to serve.
Notes
We recommend to brush away any dirt instead of washing the mushrooms because they will soak up water and may not bake properly. If you do choose to wash them, be sure to dry them well.
Once stems are removed, they can be chopped fine and added to the pesto. Or pop them into a zippered bag for future recipes.
Removing the gills is an optional step. But it will make the cavity bigger and can hold more filling, but the choice is yours.
*You can also turn the oven to broil when removing the mushrooms from the oven, and broil for about 8-10 minutes. Watch closely.
Refrigerate leftovers for up to 3 days.
Reheat them under the broiler or dice them up and add to other recipes.
Freeze chilled and unbaked mushrooms. First wrap with plastic, then place in a zippered bag for up to 3 months.