Traditional Caprese flavors get a creamy new twist in these Caprese Stuffed Avocados. Ripe avocados act as edible bowls for a mix of fresh cherry tomatoes, tender mozzarella balls, fragrant basil, and a bright balsamic vinaigrette—finished with an optional balsamic glaze for a beautiful, flavorful presentation.
Creamy Caprese Stuffed Avocados
If you love the classic combination of fresh tomatoes, mozzarella, and basil, this recipe is for you. The avocado adds extra creaminess and a striking presentation, turning a simple Caprese into an elegant appetizer, light main course, or colorful side dish.
These stuffed avocados are versatile—serve them at a barbecue, for afternoon tea, as part of a vegetarian meal, or simply for a satisfying lunch.
What You’ll Need
This colorful dish is quick to assemble and relies on a handful of fresh ingredients.
- Avocados: 3 ripe avocados, halved and pitted.
- Tomatoes: 1 cup cherry tomatoes, halved (or any bite-sized tomato, chopped).
- Fresh mozzarella balls: 1 cup, halved if large.
- Olive oil: 1 tablespoon extra virgin olive oil.
- Balsamic vinegar: 1 tablespoon, or to taste.
- Salt and pepper: To taste.
- Italian seasoning: 1/2 teaspoon.
- Fresh basil: About 1/3 cup basil ribbons for garnish.
- Balsamic glaze: Optional, for drizzling when serving.
How to Make Caprese Stuffed Avocados
Simple steps deliver an attractive, restaurant-style dish in about 20 minutes.
- Prep the avocados. Halve and pit the avocados. Scoop out a bit of flesh to create a bowl, then dice the scooped avocado and place it in a mixing bowl.
- Mix the Caprese filling. Add halved tomatoes, mozzarella balls, olive oil, balsamic vinegar, salt, pepper, and Italian seasoning to the bowl with the diced avocado. Gently toss to combine without mashing the avocado.
- Fill the avocado shells. Spoon the Caprese mixture into each avocado half, dividing it evenly.
- Garnish and finish. Top with basil ribbons and drizzle lightly with balsamic glaze if desired. Serve immediately.
Tips for Success
Follow these small tips to make prep easier and keep the avocados looking fresh.
- Choose ripe avocados: Look for fruit with a dark skin and a slight give when gently pressed—firm means underripe, very soft can be overripe.
- Remove the pit cleanly: Slice around the avocado, twist the halves, and carefully remove the pit with a knife or spoon.
- Prevent browning: Brush exposed avocado edges with a little lemon juice to slow discoloration if not serving immediately.
Serving Suggestions
- Bacon-wrapped shrimp: A savory seafood option pairs nicely with the bright Caprese flavors.
- Chicken Parmesan: A hearty Italian main complements these avocados if you want a more substantial meal.
- Pesto chicken: Emphasize the basil notes with a creamy pesto chicken side.
Caprese Stuffed Avocados
Ingredients
- 3 avocados, halved and pitted
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella balls, halved if large
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar, or to taste
- Salt and fresh ground black pepper, to taste
- 1/2 teaspoon Italian seasoning
- 1/3 cup fresh basil ribbons, for garnish
- Balsamic glaze, for serving (optional)
Instructions
- Scoop out avocados, leaving a small border; dice the scooped fruit and place in a bowl.
- Add halved tomatoes, mozzarella, olive oil, balsamic vinegar, salt, pepper, and Italian seasoning. Gently toss to combine.
- Divide the mixture among the avocado halves.
- Garnish with basil ribbons and drizzle with balsamic glaze if desired. Serve immediately.
Nutrition
Carbohydrates: 11 g |
Protein: 6 g |
Fat: 21 g |
Saturated Fat: 5 g
Nutritional info is an estimate and provided as a courtesy. Values may vary with ingredient brands and portion sizes.
More Easy Dinner Ideas
- Creamy Chicken Casserole
- Baked Salmon with Potatoes and Green Beans
- Beef Tips in Mushroom Gravy