Greek Stuffed Mushrooms are an easy to make main dish recipe that is low carb, hearty, and full of delicious flavor. Portobello caps are partially roasted then filled with a spinach, tomato, Kalamata olive, and feta cheese stuffing.
Serve these Greek Stuffed Mushrooms as a main dish, with a side of cauliflower fried rice. They reheat well in the microwave or oven and make a great leftover lunch option. With only 4 carbs per serving, this also makes a delicious low carb and keto friendly meal for vegetarians.
Why You'll Love Greek Stuffed Mushrooms
- Healthy and nutritious: Mushrooms are rich in B-vitamins. They also contain minerals, protein, and antioxidants such as selenium and vitamin C. They also contain protein and fiber.
- Packed with Flavor: The combination of spinach, feta, and olives brings bold Mediterranean flavors to every bite.
- Easy to Make: With simple ingredients and minimal prep, this recipe comes together effortlessly.
Ingredients
- Portobello mushrooms
- Olive oil
- Garlic
- Spinach
- Grape or cherry tomatoes
- Feta cheese
- Kalamata olives
Scroll to the bottom of this post for the recipe card with ingredient amounts.
Instructions
Make garlic sauce
Mix together olive oil and minced garlic.
Season Mushroom
Brush olive oil mixture over both sides of mushroom caps.
Pre-cook Mushroom
Place mushroom cap side up on baking sheet and bake for 8 minutes.
Fill Mushroom
In a large bowl, mix together spinach, tomatoes, and feta cheese. Remove mushroom from oven and spoon filling into each mushroom cap. Bake 10 minutes longer.
Hint: When baking the mushroom caps with the filling, bake until the spinach and mushrooms begin to wilt and the mushroom has released water and begun to brown. This will ensure the vegetables are cooked through.
Equipment
Baking sheet, this is my favorite pan (affiliate link) I use to roast the portobellos on.
Tablespoon for scraping the gills from the mushroom cap and to scoop to fill the mushroom.
Mixing bowl to toss the filling ingredients together.
Paper towels to clean the mushroom.
Substitutions
- Use a flavored olive oil to brush the mushroom cap instead of the oil and garlic mixture.
- Substitute ½ cup chopped sun dried tomatoes for the cherry tomatoes.
- Substitute chard for the spinach.
Variations
Spinach artichoke stuffed mushrooms: add ½ cup chopped artichoke hearts to the stuffing.
Chicken Greek Stuffed Mushroom: stir in 1 cup chopped grilled chicken for a protein boost.
Greek Orzo-Stuffed Mushrooms: stir in 1 cup cooked orzo with the spinach filling.
Top Tip
Portobello Mushrooms made mostly of water, and when cooking, most of that water is released and the mushroom shrinks in size. For this reason, when making stuffed mushrooms, I often pre-cook the caps for a little bit before adding the stuffing.
Related Recipes
When you make this Greek stuffed mushroom recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Greek Stuffed Mushrooms
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 4 large portobello mushroom caps , gills and stems removed
- 2½ tablespoons extra virgin olive oil divided
- 1 clove garlic , minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup chopped spinach
- ½ cup cherry tomatoes , quartered
- ⅓ cup crumbled feta cheese
- 2 tablespoons chopped kalamata olives
- 1 tablespoons chopped fresh oregano
Instructions
- Preheat the oven to 400° F. Combine 2 tablespoons of the olive oil, and garlic.
- Place the mushroom cap side up on a baking sheet. Brush the mushrooms using a silicone pastry brush with the olive oil mixture. Bake the mushrooms for 8 minutes.
- Combine the spinach, tomatoes, feta, olives, oregano, and the remaining olive oil in a medium bowl. Fill the mushrooms with the spinach mixture. Bake 10 minutes, or until the tomatoes begin to wilt.
Comments
No Comments