Greek Stuffed Mushrooms
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.
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Servings: 4
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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