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Lengva, greita, nesudėtinga: pievagrybiai su caprese įdaru

Easy, quick, simple: mushrooms with caprese filling

There's a reason why world-renowned award-winning chef and the face of Napoleon grills, A. Rummel, puts this recipe on his lists of best and most popular dishes. 

Grilled mushrooms with a classic Italian filling are a super simple to make and incredibly tasty snack. Caprese is a familiar combination of tomatoes, mozzarella, basil and balsamic cream. 

Although Rummel has chosen to use mushrooms in this recipe, you can substitute portabella mushrooms. In this case, however, you will need much more filling or just a few portabellas. For a more pronounced mushroom flavour, replace the white mushrooms with brown mushrooms.


  • 10 medium-sized mushrooms
  • 50g garlic butter (or simply butter mixed with chopped garlic)
  • 10 cherry tomatoes
  • 10 small mozzarella cheese balls 
  • 2 tbsp. basil leaves, sliced into strips
  • salt
  • pepper
  • balsamic vinegar cream


  1. Clean the mushroom heads. Clean the stems. Melt the butter and mix with silicone brush Brush inside and out. Sprinkle lightly with salt and freshly ground pepper. Leave for 10 minutes 
  2. While waiting for the mushrooms to marinate, chop the tomatoes and mozzarella cheese.
  3. Turn the mushroom heads upside down and place the tomato and cheese filling inside.
  4. Bake on indirect heat at 180 degrees for about 10 minutes. The cheese should be melted and the mushrooms lightly browned. 
  5. Garnish with basil and a splash of balsamic vinegar cream


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