Caprese Stuffed Mushrooms (meatless, gluten-free)

caprese stuffed mushrooms

It’s not the season for Caprese salad. There are no good tomatoes out, I am pretty sure basil’s not in season, and who even knows about mushrooms. In Idaho, the local greens are just starting to come out in the stores, thanks to our geothermal greenhouses, but everything else is kind of…well. The tomatoes are still a little faded.

My body didn’t care this week, though. It was craving Caprese salad. Well, actually, it was craving pizza, and while I sometimes indulge, I was not going to this week. Instead, I heavily modified Foodie Crush’s recipe for Pizza-Stuffed Mushrooms and called it a day.

caprese stuffed mushrooms vegetarian gluten-free pizza

I didn’t want to mess with the sauce, to be honest, and I didn’t want to buy a pint of kalamata olives in order to use three of them for the mushroom cap. And after a week full of brie and pear sandwiches (hence not wanting to indulge in pizza), I figured I could cut back on the cheese.

What I came up with was basically a Caprese salad stuffed inside a mushroom cap. It’s pretty much nothing like pizza, though the flavors are similar; you can add to the similarity, if you like, by adding some pepperoni, olives, sausage, or whatever you like.

My version is really pared down, which makes it great for a weekend lunch or an easy late-night dinner. A little wine and a little side salad and you’re all set for Meatless Monday. You’re welcome.

Caprese Stuffed Mushrooms
Ingredients
  • 1 portobello mushroom, stem and gills removed (use a spoon to scoop them out)
  • 3/4 cup greens, such as spinach, arugula, or spring mix
  • 2 ounces mozzarella, sliced
  • 1/2 shallot, thinly sliced
  • 2 to 3 cherry tomatoes, quartered
  • 2 to 3 large basil leaves, chiffonaded
Instructions
  1. Preheat oven to 400 degrees.
  2. Remove gills and stem from mushroom and rinse; dry thoroughly. Tuck greens in the cavity and top with mozzarella. Add shallot and tomatoes.
  3. Bake on foil-lined pan for 15 minutes, or until cheese is melted and mushroom looks slightly tender. Remove from oven and top with basil, plus salt and pepper to taste.
Notes
  1. Heidi, the genius behind Foodie Crush, originally posted this recipe as part of a drive to raise money for The Lunchbox Fund. You can support that excellent cause here: http://www.thelunchboxfund.org/
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5 thoughts on “Caprese Stuffed Mushrooms (meatless, gluten-free)

    • Salads ARE a snooze 😛 But yes, this is an awesome fish alternative! I’m not a huge fan myself — hence the total lack of fish recipes on this site.

  1. Pingback: Caprese Salad with Prosciutto (primal, gluten-free) |

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