Mediterranean Feta-Stuffed Mushrooms
These elegant stuffed mushrooms are loaded with bold Mediterranean flavors: tangy feta, sweet sun-dried tomatoes, briny olives, garlicky spinach, and pine nuts. Roasted until golden, they’re an irresistible vegetarian appetizer or light main that tastes like summer on the Greek islands – all in under 40 minutes.
Why You’ll Love This Recipe
Every bite transports you straight to a seaside taverna. The salty-tangy feta melts into the earthy mushrooms while sun-dried tomatoes and olives bring that signature Mediterranean punch. It’s naturally vegetarian (easily vegan), gluten-free, low-carb, and packed with real flavor – not just cheese and breadcrumbs. Fancy enough for dinner parties, easy enough for weeknights.
Mediterranean Feta-Stuffed Mushrooms
Juicy mushrooms bursting with creamy feta, sun-dried tomatoes, spinach, olives, and herbs – a Greek holiday in every bite!
Ingredients
- 24 large cremini mushrooms, stems removed
- 8 oz (225g) good-quality feta cheese, crumbled
- 1½ cups finely chopped fresh spinach (or ½ cup thawed frozen, squeezed dry)
- ⅓ cup sun-dried tomatoes in oil, drained and finely chopped
- ¼ cup pitted Kalamata olives, finely chopped
- ¼ cup pine nuts, lightly toasted
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ¼ teaspoon black pepper
- 2–3 tablespoons olive oil (divided)
- Optional garnish: fresh parsley, lemon zest, extra pine nuts
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment – let’s do this!
- Gently remove mushroom stems (chop and freeze for soup later) and scoop out a little center with a spoon.
- Brush caps lightly with 1 tablespoon olive oil, place hollow-side up, and bake 8–10 minutes to release moisture.
- While they bake, toast pine nuts in a dry skillet until golden – keep shaking the pan!
- In a bowl, combine crumbled feta, chopped spinach, sun-dried tomatoes, olives, toasted pine nuts, garlic, oregano, and pepper.
- Add 1–2 tablespoons of the sun-dried tomato oil (or regular olive oil) and mix until it holds together beautifully.
- Remove mushrooms from oven, blot any liquid, and let cool just 2 minutes.
- Stuff each cap generously with the feta mixture – press lightly so it stays put.
- Bake 10–12 minutes until mushrooms are tender and feta is lightly golden on top.
- Rest 5 minutes, drizzle with a thread of good olive oil, scatter parsley and lemon zest, then serve warm – oopa!
Notes
Naturally low-carb (≈2–3g net carbs each), gluten-free, and vegetarian. Can be fully prepped 24 hours ahead – stuff, cover, and refrigerate until baking time.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 65Total Fat 5gSaturated Fat 2gUnsaturated Fat 3gCholesterol 9mgSodium 105mgCarbohydrates 3gFiber 1gSugar 1gProtein 4g
The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Recipe Tips and Tricks
- Pre-bake the caps 8–10 min to prevent watery filling.
- Squeeze every drop of liquid from the spinach — soggy filling is the only enemy here.
- Use block feta and crumble yourself; pre-crumbled is drier and less creamy.
- Toast pine nuts in a dry skillet for 2 minutes – it makes them taste 10× better.
- A tiny drizzle of good olive oil right before serving makes them shine.
- Serve warm, not piping hot – the flavors bloom at just-warm temperature.
Ingredients Notes
- Cremini or white button mushrooms: Neutral canvas that soaks up all the Mediterranean goodness.
- Feta cheese: The star – use Greek or Bulgarian for authentic tangy creaminess.
- Spinach: Adds freshness and color; frozen works if thoroughly drained.
- Sun-dried tomatoes in oil: Intense sweet-tart flavor punch.
- Kalamata olives: Briny depth no other olive can match.
- Pine nuts: Buttery crunch and traditional touch.
- Garlic & oregano: The soul of Greek cooking.
Variations and Substitutions
- Vegan: Use violife feta or nut-based feta + nutritional yeast.
- Add protein: Mix in cooked quinoa or crumbled lamb/beef for a heartier version.
- Italian twist: Swap feta for ricotta + mozzarella and add basil pesto.
- Extra veggies: Roasted red peppers or artichoke hearts play beautifully.
- Cheese lover: Top with a little mozzarella the last 5 minutes for golden pull.
- Air-fryer: 360°F for 10–12 minutes total.
Storage Options
- Fridge: Airtight container up to 4 days.
- Reheat: 350°F oven 8–10 minutes or air-fryer 5–6 minutes.
- Freezer: Freeze unbaked or baked up to 2 months; bake from frozen 20–22 minutes at 375°F.
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