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Tomato & Bocconcini-Stuffed Mushrooms with Mixed Greens


Here is a tasty first course for dinner or change up the presentation and serve it as an appetizer. Either way you can make these three days ahead so that they are ready for the oven when you and your guests are.

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  • 1 pint (475 mL) grape tomatoes, quartered
  • 1 cup (250 mL) mini-bocconcini, halved
  • 2 tbsp (30 mL) chopped fresh parsley
  • 1 tbsp (15 mL) minced capers
  • 1 tsp (5 mL) dried oregano
  • 2 anchovy fi llets, minced or 1 tsp (5 mL) anchovy paste
  • 1/4 cup (60 mL) seasoned dry bread crumbs
  • 1 lb (500 g) portobello mushroom caps, about 10 (2 1/2 inches/6 cm in diameter)
  • Pinch each of salt and freshly ground black pepper
  • 2 tbsp (30 mL) extra virgin olive oil
  • 8 cups (2 L) mixed greens
  • 2 tbsp (30 mL) extra virgin olive oil
  • 2 tbsp (30 mL) balsamic vinegar
  • Pinch each of salt and freshly ground black pepper


Servings 10


Step 1

1 Combine tomatoes, bocconcini, parsley, capers, oregano and anchovies in bowl. Add bread crumbs and stir to coat.

2 Preheat oven to 425°F (220°C).

3 Remove stems from mushrooms and, using a small spoon, scrape out gills and discard. Place caps on parchment-paper-lined baking sheet and sprinkle with salt and pepper. Spoon tomato and cheese mixture into caps; drizzle with oil.

4 Roast mushrooms in oven for about 20 minutes or until softened and cheese is melted. Remove from oven and let cool slightly.

5 Meanwhile, toss greens with oil and vinegar, salt and pepper. Divide among plates and top with warm mushrooms.

Serves 10 as a first course

Pickup Appetizer: Omit salad and cut each mushroom in halves or quarters to serve. Make Ahead: Make the filling for the mushrooms and fi ll them. Do not drizzle with oil. Do not bake. Cover well and refrigerate for up to 3 days. Remove from refrigerator; drizzle with oil and bake as directed to serve

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