Best Stuffed Mushrooms on Tomato Sauce

If you ask me, stuffed mushrooms are one of those perfect appetizers that never go out of style.

These savory little bites sit on a bed of homemade tomato sauce that adds just the right amount of tang. The mushroom caps are filled with a mix of herbs, breadcrumbs, and cheese that becomes nice and golden on top.

I love how the earthy mushrooms soak up all the good flavors while they bake, making each bite rich and satisfying. The sauce underneath catches any bits that might escape, so you can scoop up every last taste.

It’s a crowd-friendly starter that feels a bit fancy but is actually pretty simple to put together – perfect for dinner parties or holiday gatherings.

What Kind of Mushrooms Should I Use?

While this recipe calls for portobello mushrooms, you’ve got some flexibility here based on what’s available at your store. Portobellos are ideal because their large caps create the perfect “bowl” for holding all those tasty fillings, but you could also use large cremini mushrooms (which are actually just baby portobellos). When shopping, look for mushrooms with firm, unbroken caps and clean gills underneath. Try to pick ones that are similar in size so they’ll cook evenly. Before stuffing, make sure to gently clean your mushrooms with a damp paper towel rather than washing them under running water – mushrooms act like little sponges and can get waterlogged if you soak them.

Options for Substitutions

This recipe is pretty adaptable and you can make several easy swaps if needed:

• Portobello mushrooms: If you can’t find portobellos, large white button mushrooms or cremini mushrooms work well too. Just make sure they’re big enough to stuff – aim for ones about 2-3 inches wide.
• Cherry tomatoes: Regular canned diced tomatoes work just fine here. You could also use crushed tomatoes or even passata, though the sauce will be smoother.
• Corn crisps: The crisps add a nice crunch – you can swap them with breadcrumbs, crushed tortilla chips, or even crushed crackers. Just use something that’ll give you that crispy texture.
• Pizza cheese: Any melting cheese works great – try mozzarella, cheddar, or a Italian cheese blend. Even a mix of whatever cheese you have in your fridge will do the job.
• Baby arugula: Not a fan of arugula’s pepper kick? Try baby spinach or mixed salad greens instead. You could even use chopped fresh basil for a different but tasty twist.

Watch Out for These Mistakes While Cooking

The biggest challenge when making stuffed mushrooms is dealing with excess moisture – to prevent soggy results, make sure to pat your portobellos dry with paper towels after cleaning and avoid washing them under running water (just wipe with a damp cloth instead).

Getting the perfect texture depends on pre-cooking your mushrooms caps for about 5-7 minutes before stuffing them, which helps release their natural water content and ensures they’ll be properly cooked through.

When it comes to the tomato sauce, don’t rush the simmering process – letting it reduce for at least 15-20 minutes concentrates the flavors and prevents a watery base that could make your mushrooms swim.

A common mistake is overloading the mushrooms with cheese – while it’s tempting to pile it on, too much can prevent proper cooking and make the final dish greasy, so stick to an even, moderate layer that allows the other flavors to shine through.

What to Serve With Stuffed Mushrooms?

These cheesy stuffed mushrooms on tomato sauce work great as either an appetizer or main dish, depending on how you serve them! For a complete meal, I like to pair them with a simple pasta like angel hair or linguine – the extra tomato sauce is perfect for coating the noodles. If you’re serving these as a starter, some warm crusty bread is essential for mopping up that tasty sauce. Since the mushrooms are quite rich, a light side salad with lemon vinaigrette helps balance out the meal and adds a fresh element to the plate.

Storage Instructions

Keep Fresh: These stuffed mushrooms are best enjoyed fresh, but if you have leftovers, place them in an airtight container in the fridge for up to 2 days. Keep the arugula separate and add it fresh when serving to prevent wilting.

Make Ahead: You can prep these mushrooms earlier in the day – clean and stuff the mushrooms, then keep them covered in the fridge until you’re ready to bake. The tomato sauce can also be made ahead and stored separately in the fridge for up to 3 days.

Warm Up: To enjoy leftover stuffed mushrooms, gently heat them in the oven at 350°F (175°C) for about 10-15 minutes until warmed through. The microwave works too, but the mushrooms might get a bit softer. Remember to add fresh arugula just before serving!

Preparation Time	10-20 minutes
Cooking Time	30-40 minutes
Total Time	40-60 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1350
• Protein: 50-60 g
• Fat: 90-100 g
• Carbohydrates: 60-70 g

Ingredients

• 2 cans (400g each) cherry tomatoes with juice
• 56g extra virgin olive oil
• 8 portobello mushrooms, stems taken out
• 3 crumbled thin corn crisps
• 375 ml shredded pizza cheese
• 60g baby arugula

Step 1: Prepare the Oven and Base Layer

Preheat your oven to 200°C (180°C fan-forced).

Take a 24cm x 32cm roasting pan and pour in the tomatoes to cover the base evenly.

Season the tomatoes well with salt and pepper, then drizzle over 1 tablespoon of oil.

Stir everything to combine thoroughly to ensure the base layer is well-seasoned.

Step 2: Add Mushrooms and Season

Place the mushrooms on top of the seasoned tomato base.

Drizzle them with the remaining oil and season with additional salt and pepper to taste.

This will enhance the flavor of the mushrooms as they bake.

Step 3: Prepare and Add the Crust Topping

In a separate bowl, combine crushed corn thins and grated cheese.

Mix them well to create a crumbly topping.

Spread this mixture evenly over the mushrooms in the roasting pan, ensuring they are fully covered.

Step 4: Bake the Dish

Place the roasting pan in your preheated oven and bake for about 30 minutes.

You’ll know it’s ready when the sauce has slightly thickened and the mushrooms have become tender.

Step 5: Garnish and Serve

After removing the dish from the oven, sprinkle fresh rocket leaves over the top for a peppery finish.

Allow it to cool slightly before serving.

Enjoy this flavorful, veggie-packed dish as a perfect main or side!