This stuffed mushrooms with mozzarella cheese recipe is bound to be a hit! Serve as an appetizer or you can serve as the vegetable with your meal.
Preheat oven to 350ºF.
Line an 8x8-inch baking dish with aluminium foil. Set aside.
Carefully remove the stems from the mushrooms.
Set mushroom caps aside and coarsely chop the mushroom stems.
Heat olive oil in a large skillet set over medium-high heat.
Add the chopped mushroom stems and onions and sauté for 5 minutes, until tender.
Add 1 tablespoon parsley, basil and Vermouth and gently stir.
Allow to simmer, stirring occasionally, for 10 minutes, until liquid is absorbed.
Remove from heat and allow to cool for 5 minutes.
Stir in 1/2 cup of the mozzarella cheese and the parmesan cheeses.
Generously fill the mushroom caps with cheese mixture.
Top with a few slices of the cherry tomatoes and sprinkle over the remaining mozzarella cheese.
Sprinkle over the remaining parsley and some fresh ground pepper.
Place the stuffed mushroom caps onto the prepared 8×8-inch baking pan.
Transfer to the preheated oven and bake for 15 minutes, until filling is hot and cheese is bubbling.