This is an earthy, hearty flavor combo that makes for a wonderful appetizer. So easy to make with just six natural ingredients, you’ll have these healthy stuffed mushrooms in no time.
These stuffed mushrooms are packed with three amazing salty, sweet and tangy ingredients that are hard to resist.
Truthfully, I made these four times over a course of two weeks . . . I’m a little Stuffed Mushroom out. 
Alright, let’s talk about this dish. In addition to the mushrooms, we have 3 KEY ingredients that are needed to bring this dish into a home run:
– Homemade Freshly Roasted Tomatoes
– Creamy Feta Cheese
– Kalamata Olives
Add a little bit of garlic powder into this epic mixture, stuff it into the mushrooms, and bake those babies.
Simple? Yes. Super Easy? Yes.
It’s a good meal for entertaining. I know, back to the tapas entertaining, but truly it is perfect for those kinds of nights.
You are more than welcome to purchase the roasted tomatoes in-store. I, however, highly recommend making them yourself. It is so unbelievable easy. Here is the recipe for the homemade roasted tomatoes.
These are best baked in a pan with high edges as mushrooms are juicy and you do not want mushroom juices in the bottom of your oven.
Is it bad I’ve been putting off cleaning my oven for the past year? When we purchased our house 5 years ago we didn’t realize (first-time appliance purchasers) that our oven did not have a self-clean option. **SIGH**
I don’t want to use the nasty chemical oven cleaners and have been meaning to try this natural option. Does anyone want to come clean my oven for me?
My point is, don’t let mushroom juices burn at the bottom of your oven.
This way you can fully enjoy these delicious bites of stuffed mushrooms and call it a good day.
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Stuffed Mushrooms with Feta, Roasted Tomatoes, and Kalamata Olives
- Total Time: 50 minutes
- Yield: Serves 6
- Diet: Vegetarian
Description
Earthy, hearty flavors in a simple appetizer. Six ingredients and minimal effort for maximum taste.
Ingredients
- 2 lbs (907 g) white button mushrooms
- 3 tbsp olive oil
- 1 cups (237 ml) feta cheese
- 0.5 cups (118 ml) kalamata olives
- 1 cups (237 ml) freshly roasted tomatoes
- 1 tsp garlic powder
- Salt
- Pepper
- Parsley
Instructions
- Preheat oven to 350°F (177°C).
- Very lightly coat mushroom caps and edges with olive oil.
- In a small bowl, combine crumbled feta, olives, tomatoes, garlic powder, salt, and pepper; toss together.
- Stuff mushroom caps with the mixture.
- Bake for 30-40 minutes, or until the mushrooms are cooked through.
- If desired, top with parsley before serving.
Notes
- For easier stuffing, remove mushroom stems and finely chop before mixing with the feta mixture.
- To intensify the flavor, use a mix of Kalamata and Castelvetrano olives.
- Leftover stuffed mushrooms can be stored in the refrigerator for up to 2 days; reheat gently in a 300°F (150°C) oven before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 3-4 mushrooms
- Calories: 150
- Sugar: 2
- Sodium: 300
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 6
- Carbohydrates: 10
- Fiber: 2
- Protein: 5
- Cholesterol: 10
Frequently Asked Questions
Can I use store-bought roasted tomatoes instead of making them myself?
Yes, you can use store-bought roasted tomatoes, but making them fresh at home is recommended for the best flavor.
What type of mushrooms work best for this stuffed recipe?
Large portobello or cremini mushrooms are ideal for stuffing, as they provide enough space to hold the filling.
Do I need to drain the Kalamata olives before adding them to the stuffing?
Yes, it’s best to drain the Kalamata olives to prevent excess moisture in the stuffing mixture.
