Balsamic Roasted Caprese Mushrooms

Recipe courtesy of The Tasty Gardner.

Prep time: 10 minutes | Cook time: 20 minutes


3 pints small button mushrooms (approximately 25-35 mushrooms)
2 cups balsamic vinegar
1 pint cherry tomatoes, halved
1 1/2 cups mini bocconcini cheese, halved
Bunch of basil, torn into 25-35 1″ pieces (or smaller leaves separated)
salt and pepper to taste


  1. Remove the stems from the mushrooms. If the cavity doesn’t look big enough to fit half and tomato and cheese use a spoon to hollow it out a little bit.
  2. Preheat oven to 450 degrees F. While oven is preheating toss mushrooms in a bowl and toss with balsamic vinegar. Prepare a parchment lined baking sheet.
  3. Once oven is heated place mushrooms cap up on baking sheet and roast for 20 minutes. Reserve the vinegar.
  4. While the mushrooms are roasting in a small saucepan bring the balsamic vinegar up to a low simmer. Stirring occasionally, simmer until it becomes thick and reduced.
  5. Remove mushrooms from oven and place on serving platter. Press a piece of basil into each cavity. Add half a tomato and half a cheese.
  6. Drizzle with reduced balsamic and season with salt and pepper.