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.
Recipe by Seasonal & Savory at