Turn to our Greek Stuffed Mushrooms recipe when you want something impressive yet low effort. They’re savory, cheesy, and loaded with bold Mediterranean flavors like oregano and parsley. Mmmmm…seconds please!
We’ve made them during the week and we’ve also made them for small gatherings. They’re comforting and hearty all without the hassle. Trust me, these will disappear fast!
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These Greek Stuffed Mushrooms have fall comfort food written all over them but don’t be surprised if you crave them in the spring and summer too.
Before you get into the details of this recipe, allow me to tempt you with a few more fall dinner favorites, like our easy Swedish meatballs and tasty tater tot shepherd’s pie.
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Why You’ll Love This Recipe…
- Mediterranean flavors like Greek olives, sun-dried tomatoes, and parsley yield a near explosion of flavor. Mmmm! The seasoned beef, fresh herbs, and tangy feta cheese make it irresistible.
- A word of advice…make enough for seconds! Use the large mushroom caps for dinner and the small ones for a fun, bite-sized appetizer. Either way they’ll be a hit.
- So while this is filling comfort food, it’s actually makes up a well-balanced meal. I mean, there’s lean ground beef, and fresh herbs, so it’s basically guilt free.
- If you’re one of those shortcut home chefs (like yours truly), then you’ll really love this one. It’s foolproof. Just mix, fill, bake, and eat. There’s less than 10 ingredients and you don’t need to be Bobby Flay to make it.
Ingredients
- Ground beef – We like 88/12 or 90/10, avoid hamburger.
- Portobello mushrooms
- Tomato sauce
- Sun-dried tomatoes
- Dill
- Parsley
- Olives
- Garlic
- Oregano
- Salt
See the recipe card for quantities.
How to Make Greek Stuffed Mushrooms
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Preheat your oven to 400°F. Remove the mushroom stems, scoop out the gills, and brush them with olive oil. Place the mushrooms cap-side down on a baking sheet and bake for 10 minutes.
Meanwhile, cook ground beef in a pan over medium heat until browned, then drain the fat. Stir in feta, sun-dried tomatoes, kalamata olives, parsley, dill, oregano, garlic, and tomato sauce. Season with salt and pepper.
Fill the baked mushrooms with the beef mixture and bake for another 15 minutes. Garnish with fresh parsley and enjoy!
Top Tip
Bake the mushrooms for a few minutes before stuffing them. This helps remove excess moisture and keeps them from getting soggy.
Storage
Store leftover stuffed mushrooms in an airtight container in the fridge for up to 3 days.
If you want to freeze them, do it before baking—just thaw in the fridge and bake fresh when you’re ready to enjoy them.
FAQ
You can swap the ground beef for ground turkey, chicken, or even plant-based alternatives for a vegetarian option.
Yes, you can prepare the filling and stuff the mushrooms in advance. Just refrigerate them and bake when ready.
Yes, baking them for a few minutes before stuffing helps prevent them from becoming soggy.
Greek Stuffed Mushrooms
Ingredients
- 14 Oz Portabello Mushrooms
- 1 Lb Ground Beef
- ½ Cup Feta Cheese Crumbled
- 3 Tbsp Sun-Dried Tomatoes Diced
- ¼ Cup Kalamata Olives Chopped
- 2 Tbsp Fresh Parsley Chopped
- 1 Tbsp Fresh Dill Chopped
- 2 Garlic Cloves Minced
- 1 Tsp Dried Oregano
- 15 Oz Tomato Sauce
Instructions
- Preheat the oven to 400 degrees.
- To clean the mushrooms, remove the stems and use a spoon to scoop out the dark gills inside.
- Brush both sides of the mushrooms with olive oil. Place them on a baking sheet with the cap facing down. Bake for 10 minutes.
- While the mushrooms bake, cook the ground beef in a pan over medium heat until it's no longer pink. Drain the extra fat.
- Add feta cheese, sun-dried tomatoes, kalamata olives, parsley, dill, oregano, garlic, and tomato sauce to the cooked beef. Mix everything well. Add salt and pepper to taste.
- Spoon the meat mixture into the baked mushrooms and bake for 15 minutes.
- Sprinkle fresh parsley on top and enjoy!
Notes
- Store leftover mushrooms in the fridge for up to 5 days.
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