Stuffed Mushroom Caps with Meatballs
Juicy mushroom caps stuffed with savory Italian-style meatballs and gooey mozzarella cheese, baked over a bed of rich pizza sauce. Finished with fresh basil for a burst of flavor, these stuffed mushrooms are hearty enough to serve as a main dish or appetizer.
Yields: 4-6
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients
12 large cremini or button mushrooms (stems removed, cleaned)
12 small Italian-style meatballs (about 1 inch each, cooked or par-cooked)
1 cup shredded mozzarella cheese
2 tbsp olive oil
Salt & pepper, to taste
For the sauce:
2 cups pizza sauce or marinara
1 tbsp olive oil
2 cloves garlic, minced
1 tsp dried oregano
½ tsp red pepper flakes (optional)
Fresh basil leaves (optional)
Directions
Prepare the Mushrooms: Preheat oven to 375°F (190°C). Brush mushrooms with olive oil and lightly season with salt and pepper. Place cavity-side up in a baking dish.
Make the Sauce: In a saucepan, heat 1 tbsp olive oil. Sauté garlic until fragrant (about 1 minute). Stir in pizza sauce, oregano, and red pepper flakes. Simmer for 5–7 minutes. Spread sauce evenly across the bottom of the baking dish with the mushrooms.
Assemble Stuffed Mushrooms: Place a meatball into each mushroom cap. Sprinkle generously with shredded mozzarella. Bake uncovered for 18–22 minutes, until cheese is melted and golden and mushrooms are tender.
Finish & Serve: Remove from oven and top each with a fresh basil leaf. Serve hot, spooning extra sauce over mushrooms if desired.
