Greek Stuffed Mushrooms
This recipe creates flavorful Greek-style stuffed mushrooms. Large mushroom caps are filled with a mixture of chopped tomatoes, Kalamata olives, crumbled feta cheese, garlic, and fresh basil, then baked until tender and heated through. They make an excellent appetizer or side dish.
Equipment
- 1 Baking Sheet
- 1 Cutting Board
- 1 Knife
- 1 Mixing Bowl
- 1 Small spoon For filling mushrooms
Ingredients
Main
- 24 large mixed mushrooms stalks removed (regular mushrooms, not mixed)
- 1 cup tomatoes seeded and chopped
- 1/2 cup black olives pits removed and chopped (kalamata)
- 2 tablespoons feta cheese crumbled
- 1 garlic clove finely chopped
- 1 teaspoon fresh basil chopped
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms gently with a damp cloth and carefully remove the stalks.
- Finely chop the seeded tomatoes, pitted black olives (kalamata), garlic clove, and fresh basil.
- In a mixing bowl, combine the chopped tomatoes, olives, garlic, basil, and crumbled feta cheese.
- Season the filling mixture lightly, considering the saltiness of the olives and feta.
- Arrange the mushroom caps, cavity side up, on a baking sheet.
- Using a small spoon, carefully fill each mushroom cap generously with the prepared filling mixture.
- Place the baking sheet in the preheated oven.
- Bake for 15-20 minutes, or until the mushrooms are tender and the filling is heated through and slightly golden.
- Remove from the oven and serve warm.
Notes
Select large, firm mushrooms for easier stuffing. Cremini or button mushrooms work well. Ensure tomatoes are well-seeded to avoid excess moisture in the filling, which can make the mushrooms watery. Kalamata olives offer a distinct briny flavor essential to the 'Greek' profile; use good quality ones. Crumble the feta cheese finely so it integrates nicely into the filling. Chop the garlic and basil very finely to distribute their flavors evenly.