Grecian Style Stuffed Mushrooms
Transport your taste buds to the Mediterranean with these savory Grecian Style Stuffed Mushrooms—a flawless appetizer bursting with rich, vibrant flavors. Tender white mushroom caps are filled with a hearty mixture of wilted spinach, crumbled feta cheese, and briny kalamata olives, perfectly seasoned with garlic, oregano, and a hint of lemon zest for a citrusy zing. A topping of golden, crisp breadcrumbs adds the perfect bite, while fresh parsley lends a touch of herbaceous freshness. Baked to perfection in just 20 minutes, these stuffed mushrooms are an elegant yet easy-to-make dish that’s ideal for any gathering or as a light vegetarian side. Whether you're hosting a Mediterranean-inspired dinner or simply craving a luscious snack, these stuffed mushrooms are sure to impress! Keywords: Grecian stuffed mushrooms, Mediterranean appetizer, feta stuffed mushrooms, easy party recipe, vegetarian appetizer.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 12 large white mushrooms
- 2 tablespoons olive oil
- 2 cups baby spinach
- 2 garlic cloves, minced
- 1 cup crumbled feta cheese
- 0.3333 cup kalamata olives, chopped
- 0.25 cup plain breadcrumbs
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon lemon zest
Instructions
Preheat your oven to 375°F (190°C).
Clean the mushrooms gently with a damp paper towel and remove the stems. Set the mushroom caps aside and finely chop the stems.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped mushroom stems, minced garlic, and baby spinach. Cook for 3-4 minutes, stirring, until the spinach wilts and the mushroom stems soften. Remove from heat.
In a mixing bowl, combine the spinach mixture with feta cheese, chopped kalamata olives, breadcrumbs, parsley, oregano, salt, pepper, and lemon zest. Stir until well mixed.
Brush the outside of the mushroom caps with the remaining 1 tablespoon of olive oil. Place them on a baking sheet, cavity-side up.
Stuff each mushroom cap with the filling, gently pressing it down to fit as much as possible.
Bake the stuffed mushrooms in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the tops are golden brown.
Serve warm, garnished with additional parsley if desired.
Nutrition Facts
Calories |
277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 971 mg | 42% | |
| Total Carbohydrate | 20.0 g | 7% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 5.7 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 155 mg | 12% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 1017 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
