This makes a fantastic starter or passed hors d’oeuvre. They were gobbled up quickly by my party of 5. We had two lactose intolerant people in the group, so I used Lactofree cheese, which tastes great and shreds and melts just like regular cheese. 

Stuffed Mushrooms
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  1. 2 (8 Ounce) packages small portabello or chestnut mushrooms, stems removed, wiped
  2. 1 Tablespoon olive oil
  3. 1/2 Cup marinara sauce
  4. 1/2 Cup shredded part-skim mozzarella or lacto-free cheese
  5. 1/2 Teaspoon dried basil
  6. 20 small basil leaves, or chop larger basil leaves into pieces
  1. Heat oven to 400F
  2. Brush the mushrooms with oil. Place, top side up, on a rack on a baking pan lined with foil (to catch drippings).
  3. Bake 10 minutes
  4. Remove from oven. Carefully rearrange mushrooms so that they are top side down. Spoon a teaspoon of sauce into each mushroom. Sprinkle dried basil over sauce. Sprinkle cheese on top.
  5. Return to oven and bake 5 more minutes, until cheese is melted. Garnish with basil leaves. Serve immediately.
Adapted from Stuffed mushrooms at
The Pescetonian
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