Greek Stuffed Mushrooms are my go-to when I want something impressive yet low effort. They’re savory, cheesy, and loaded with bold Mediterranean flavors like oregano and parsley.
They are fancy enough for dinner parties or a cozy weeknight family dinner when you’re craving something hearty without the hassle. Trust me, these disappear fast!
These Greek Stuffed Mushrooms are a hit year-round, but you’ll especially love making them in the fall when you crave comfort.
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.
Jump to:
Why You’ll Love This Recipe…
- These stuffed mushrooms are packed with a flavor explosion of Mediterranean ingredients, and honestly, they remind me of my favorite Greek dishes. The seasoned beef, fresh herbs, and tangy feta cheese come together in an amazing way.
- Whenever I make these for dinner, I get requests for seconds. You can use large mushrooms for dinner or small ones for bite-sized, easy-to-grab appetizers. Trust me, they are certain to be a hit!
- I love that these feel hearty and comfort food like, but are actually good for you. Juicy mushrooms stuffed with seasoned beef and fresh ingredients make a dish that’s both satisfying and guilt-free. It’s the kind of comfort food you can feel great about serving.
- If you’re like me and love shortcuts, this recipe is a dream. They’re crazy easy to make. It’s basically mix, fill, bake, and done. You don’t need a ton of ingredients or special skills to make these taste amazing.
Ingredients
Here’s a look at the ingredients and why they matter. I’ll highlight what makes these mushrooms so delicious and share any tips for getting the best results.
- 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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