Monday, July 23, 2007

Stuffed Mushrooms Recipe with Feta Cheese and Kalamata Olives

Mushrooms Stuffed with Feta and Olives
Doesn't everyone just love stuffed mushrooms? If you're a meat-eater, you've probably had a version of mushrooms stuffed with some kind of sausage. This non-meat version uses mushroom stems, bread crumbs, kalamata olives, and feta cheese for the stuffing, and it's another recipe from my friend Georgette who made the World's Best Tzatziki Sauce I loved so much with my version of Lamb Shish Kabobs. No, Georgette doesn't have a blog, but if I can get her to keep giving me recipes, I'll keep sharing them here!

Not only was this really delicious, but it's nice to have a recipe to add to Appetizers, Dips, Hummus, Pesto, and Salsa, a section of the archives I'm planning to focus on a bit more. Give this recipe a try next time you're having guests for dinner. (I also think this would make a great holiday appetizer, so I'm adding it to Christmas Recipes.)

Stuffed Mushrooms with Olives and Feta Cheese(Makes 4-5 servings, served as an appetizer; recipe from Georgette)

15 large mushrooms, washed and stems removed

Filling Ingredients:
1/2 cup chopped mushroom stems
1/4 cup chopped green onions
2 T (or less) olive oil
1/2 cup chopped Kalamata olives (or use regular black olives)
1/2 cup Feta cheese (I would use my favorite feta cheese)
1 tsp. Greek Seasoning (Georgette uses the salt-free type)
1/2 cup bread crumbs

Preheat oven to 450 F. Wash mushrooms, remove stems, spray with oil-based non-stick spray or mist with olive oil, and place stem-side down on baking sheet. Bake 5 minutes, just long enough to dry out some of the water.

In food processor, combine mushroom stems, green onions, olives, feta cheese, Greek seasoning, and bread crumbs. Pulse a couple of times, then drizzle in just enough olive oil to moisten the filling so it will slightly stick together.

Fill inside of each mushroom cap with filling, pressing down so it stays in. Bake 450 F for about 8 minutes, until mushrooms are hot and slightly browned and cheese is partially melted. Serve immediately.

Printer Friendly Recipe

South Beach Suggestions:
There's only a small amount of bread crumbs in this, but for the South Beach diet, I'd use 100% whole wheat panko crumbs. In Utah I find Ians 100% Whole Wheat panko crumbs at Wild Oats. You can also make your own breadcrumbs from 100% whole wheat bread.

More Stuffed Mushrooms to Stimulate Your Appetite:
(Recipes from other blogs may or may not be South Beach friendly, check ingredients.)
Mushrooms Stuffed with Sun-Dried Tomatoes from Smitten Kitchen
Poblano and Cheddar Stuffed Portabella Mushrooms from What Did You Eat
Stuffed Mushrooms with Arugula and Proscuitto from A Mingling of Tastes
Spinach Stuffed Mushrooms from Once Upon a Feast
Stuffed Mushrooms with Walnuts and Goat's Cheese from English Patis
Proscuitto-Parmesan Stuffed Mushrooms from Kirsten's Home Cooking
Stuffed Mushrooms with an Asian Twist from Is It EDible
counter customizable free hit
Posts may include links to my affiliate account at, and this blog earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!

More to Chew On:


  1. These look so tempting Kalyn! I LOVE stuffed mushrooms, and yours are definitely going on my must-try list. I have a feeling these 'lil babies will be perfect for my cocktail party next weekend. Thanks a bunch! :)

  2. I'm with Meena here - stuffed mushrooms are always wonderful, and your Greek-inspired filling is really tempting!

  3. I'm so happy to have found you. I an starting South Beach today. Your site is beautiful.


  4. I don't eat meat so this recipe is perfect! The filling looks very tasty! And what a fun appetizer to take to a party!

  5. Great blog...wonderful recipes, like this one. These mushrooms look tempting and something everybody will enjoy, vegans as well as meat eaters1

  6. Meena, thanks. Me too on the love for stuffed mushrooms.

    Pille, still on that Greek theme you see!

    Mary, thanks, and good luck on South Beach.

    Maria, I think you'd like it. Maybe we should make this next time you come for dinner.

    Ronell, thanks. This wouldn't work for vegans though because of the feta, but I bet you could use soy cheese.

  7. Yummy. No need to say much more.

  8. My friend Valentina is gonna love this recipe, Kalyn - I'm sending her the link right now!

  9. These look wonderful Kalyn. I think they would be good as a main course also, using portobellos, salad on the side... My mind does go on!

  10. Oh yum, I love feta and olives. Is it salty?

  11. Oh, wow, that looks like the most tempting appetizer ever! And thanks for all the links to stuffed mushroom recipes...I have not made them for ages. Got to start again.

  12. Wow thats looks simply superb! and very good for starters...definitely have to try for some party...Lovely photos! My question is how does the feta cheese tastes? I am a bit skeptical about it, never tried ...lmk

  13. Simona, I agree. These are some of my favorite flavors!

    Patricia, thanks. Hope she likes it.

    Christine, great idea. Good cooks always have more ideas don't you think?

    Katie, agreed.

    Kelly, not as salty as you might think since both the feta and the olives are a little salty. I thought Georgette had a good idea to use the salt-free Greek seasoning.

    Nupur, I think stuffed mushrooms could be a recipe category all by themselves!

    Padma, how do describe the flavor of feta? It's pretty unique. It's definitely one of my very favorite tastes in the world. It's slightly salty and a strong flavored cheese, but not quite like any other. Do try it. Get the sheeps milk kind if you can which is a bit more smooth.

  14. These look really good. I have never done a stuffed mushroom before. With mushrooms, olives, feta and green onions I don't think you could possible go wrong.

  15. How did I miss these? They look fantastic. Love the combination of ingredients. I made stuffed mushrooms (ground lamb and feta) for the first time a few months ago. Can't believe what I've been missing out on all these years! ; )

  16. Love your site, it's such a great resource. These look great, and I have a prep question for you. Do you think I could prep the mushrooms up until they are stuffed, cover with foil and bake at a later time, just before the party? Thanks!

  17. Kimberly, thanks! I definitely think you could prep them earlier in the day and bake later. I wouldn't do it farther ahead than that though.


I'm so happy you're taking the time to comment on Kalyn's Kitchen! I love hearing from people who stop by, especially if you're sharing feedback or asking questions about a recipe I've posted here.

I've recently changed my comment settings so people can comment without signing in, but you will need to check the box to show you're a live person, and comments on older posts won't show up until I publish them. Thanks for understanding!

And if you really like the recipe, Pins, Shares, Tweets, and Yums are always appreciated!

Blogging tips