Baked Mushrooms with Cheese and Tomato

Name: Baked Mushrooms with Cheese and Tomato
Prep time: 10 min
Cook time: 40 min
Yield: 2 servings
Cuisine: Spanish
Ingredients: Large button mushrooms; Taco-flavored high-protein cheese; Homemade tomato sauce; Dried oregano; Pink Himalayan salt

Vegetables

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Today I'm making baked mushrooms with cheese and tomato, a simple recipe built on a combination we always love having at home. I use large button mushrooms, stuff them with high-protein cheese and homemade tomato sauce, and finish them with a sprinkle of oregano. Using bigger mushrooms makes it easy to distribute the filling evenly so you get plenty of tomato and gooey cheese in every bite.

If you're looking for fuss-free baked mushrooms with cheese, these take just 10 minutes of prep and 40 minutes in the oven. The recipe is portioned for two and works wonderfully as an appetizer to share or as a flavorful side dish. They turn out juicy, require very few ingredients, and don't need any complicated sauces on the side.

If you want to switch up the filling, I recommend trying my Mushrooms stuffed with cheese and walnuts and my Mushrooms stuffed with tuna and tomato, two great options to keep enjoying this vegetable.

Prep: 10 minCook: 40 minServes: 2

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Ingredients

Here are the ingredients you need

Large button mushrooms
Taco-flavored high-protein cheese
Homemade tomato sauce
Dried oregano
Pink Himalayan salt

Step by step

Method

1Wash the mushrooms and trim off the stems.
2Arrange them on an ovenproof baking dish and bake for 25-30 minutes at 180ºC.
3Remove from the oven and season with salt to taste.
4Place a cube of cheese inside each mushroom cap and spoon tomato sauce over the top.
5Bake again for another 10 minutes or until the cheese has melted completely.
6Remove from the oven and sprinkle with oregano.
7All done! Now we can enjoy our baked mushrooms with cheese and tomato.

Frequently asked questions

Can I replace the high-protein cheese with another type?

Yes, you can use well-drained mozzarella or a semi-cured cheese that melts nicely. The flavor and texture will shift slightly, so be sure to adjust the salt depending on the cheese you pick.

How should I store any leftover mushrooms with cheese and tomato?

Store them in an airtight container in the fridge within two hours of cooking and eat them within 2-3 days. Reheat only the portion you're planning to eat until it is piping hot all the way through.

How do I keep the mushrooms from releasing too much water in the oven?

Clean them quickly without soaking and dry them thoroughly before stuffing. Use a thick tomato sauce and space them out in the baking dish without overcrowding so any excess moisture can evaporate.