Greek Stuffed Mushrooms

I hate football.  Let me not mince any words about that.  Not a fan of the game in any form, so I don’t really “do” the Super Bowl.  However, I still manage to get sucked into the national hype enough to make some kind of party-type foods to eat while the rest of the country is eating nachos and wings.  I also love to have appetizers for a meal, so any excuse will do.  This is a recipe that makes a great appetizer, or, if you are like me, a great main course.

Greek Stuffed Mushrooms

If you want a change from a more traditional cheese-stuffed mushroom (which I love), this is a good one to try.  It has a brighter flavor profile, with sun dried tomatoes, spinach, and olives, plus Greek flavors via the lemon, garlic, and pepper. They are great hot or at room temperature, so they make an excellent party food. This amount of filling worked for a pound of standard-sized creminis, with just a little left over to tuck around the edges.

Greek Stuffed Mushrooms

Greek Stuffed Mushrooms
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 16 ounces cremini or button mushrooms, cleaned and de-stemmed
  • 10 ounces frozen, chopped spinach, thawed and squeezed dry of excess liquid
  • 2 ounces feta cheese, crumbled
  • 1/4 cup chopped olives (any kind you like)
  • 1/4 cup sun dried tomatoes packed in olive oil, chopped if large
  • 1 teaspoon crushed garlic
  • 1/2 teaspoon Aleppo pepper (or crushed red pepper, to taste)
  • 1/2 teaspoon freshly grated lemon zest
  • salt, to taste
  1. Preheat the oven to 350 degrees. Oil a baking dish that will hold all of the mushroom caps in a single layer.
  2. In a mixing bowl, stir together the spinach, feta, olives, sun dried tomatoes , garlic, Aleppo pepper, lemon zest, and salt. Mound some of the filling into each mushroom cap, pressing it in to fill the hollow. Repeat until all mushrooms are filled and arranged in the dish. Bake for 20-30 minutes, or until mushrooms are cooked through.

Greek Stuffed Mushrooms

These are also good without the feta, so leave that out if you are vegan or prefer to avoid dairy.  You could also use this amount of filling to stuff four portabellos for a more traditional main dish.

No football required.

Thanks for reading,


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10 Responses to Greek Stuffed Mushrooms

  1. Karen Harris February 4, 2013 at 5:45 pm #

    I usually go to a movie on SB Sunday, but there was nothing worth paying $10 for I stayed home and tried to ignore the game as best I could. I did enjoy the power outage. I’m with you, I get caught up in the appetizer dinner thing too . . . and love it. Next snack dinner we have I’m putting these on the menu. I love these flavors.

    • Angela February 4, 2013 at 6:03 pm #

      The power outage was *very* popular on Twitter!

  2. Christine (Cook the Story) February 4, 2013 at 8:20 pm #

    This is my favorite ever flavor combo. Anytime you put feta cheese, spinach and mushrooms together, I swoon. Great idea to swap out the usual boring mushroom fillers and go for this. Love it (and dislike football as much as you do *sigh*)!

    • Angela February 4, 2013 at 10:10 pm #

      Same here–it’s probably my favorite flavor combo, really. Also my favorite for frittata.

  3. Kristin (Dizzy Busy and Hungry!) February 5, 2013 at 5:58 am #

    These look amazing! They look much harder to make than they really are…definitely on my list to try for the next time we entertain! Love your blog, so many great ideas!

    • Angela February 5, 2013 at 8:35 am #

      Kristen, thanks for stopping by!

  4. Karen (Back Road Journal) February 7, 2013 at 2:26 pm #

    Not only are they pretty, they sound delicious. I could definitely make a meal of them.

    • Angela February 9, 2013 at 6:52 pm #

      Thanks, Karen! I do love them as a meal.

  5. Wendy February 9, 2013 at 3:58 pm #

    I am going with the main dish version 🙂 I just happen to have 4 portabella mushrooms waiting to be stuffed. Thanks for a delicious recipe.

    • Angela February 9, 2013 at 4:13 pm #

      Wonderful! I love a stuffed portabello.

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