Name: Mediterranean Baked Mushrooms with Tomatoes and Olives
Prep time: 10 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 500g (1 lb) cremini or button mushrooms, cleaned and halved (or quartered if large); 300g (about 2 cups) cherry tomatoes, halved; 1/2 cup pitted Kalamata olives, halved; 4 garlic cloves, thinly sliced or minced; 3-4 tablespoons extra virgin olive oil; 1 teaspoon dried oregano; Salt and black pepper, to taste; Optional: 1/3 cup crumbled feta cheese (for topping); Fresh parsley, chopped (for garnish); Optional squeeze of lemon juice for serving

Mediterranean Baked Mushrooms with Tomatoes and Olives is a simple, flavorful vegetarian dish where hearty mushrooms are tossed with juicy cherry tomatoes, briny Kalamata olives, garlic, olive oil, and herbs, then baked until tender and caramelized for a burst of Mediterranean sunshine on your plate.

Why You’ll Love This Recipe

This dish captures the essence of Mediterranean cooking—fresh, vibrant ingredients that come together effortlessly for maximum flavor with minimal effort. It’s incredibly budget-friendly since mushrooms, tomatoes, and olives are affordable staples that stretch far.

The baking method concentrates the natural juices, creating a juicy, savory sauce without any fancy techniques. It’s naturally vegan (skip feta if desired), gluten-free, low-carb, and packed with umami from the mushrooms and olives.

Perfect as a side, light main, or appetizer, it feels gourmet but uses everyday pantry items. The combination of tangy tomatoes, salty olives, and earthy mushrooms is addictive—once you try it, you’ll crave it weekly for quick weeknight dinners or impressive veggie-forward entertaining.

Yield: 4 servings

Mediterranean Baked Mushrooms with Tomatoes and Olives

Flavorful baked mushrooms with juicy tomatoes and briny olives—easy, healthy Mediterranean magic.

Prep Time 10 minutes

Cook Time 35 minutes

Additional Time 5 minutes

Total Time 50 minutes

Ingredients

500g (1 lb) cremini or button mushrooms, cleaned and halved (or quartered if large)
300g (about 2 cups) cherry tomatoes, halved
1/2 cup pitted Kalamata olives, halved
4 garlic cloves, thinly sliced or minced
3-4 tablespoons extra virgin olive oil
1 teaspoon dried oregano
Salt and black pepper, to taste
Optional: 1/3 cup crumbled feta cheese (for topping)
Fresh parsley, chopped (for garnish)
Optional squeeze of lemon juice for serving

Instructions

Get excited and preheat! Turn your oven to 200°C (400°F) so it's nice and hot—this is where the magic starts. Line a large baking dish or sheet with parchment paper for easy cleanup.
Prep those gorgeous mushrooms. Gently wipe the mushrooms clean with a damp cloth (no soaking!), trim any tough ends, and cut them into halves or quarters depending on size. Pop them into your baking dish.
Add the juicy tomatoes. Halve your cherry tomatoes and toss them in with the mushrooms—they'll burst and create a delicious little sauce as they bake.
Bring on the briny goodness. Add the halved Kalamata olives for that salty Mediterranean punch that pairs so perfectly with everything else.
Garlic time—don't skip it! Scatter the sliced or minced garlic over the top. It roasts beautifully and infuses the whole dish with irresistible aroma.
Drizzle and season like a pro. Generously drizzle 3-4 tablespoons of extra virgin olive oil all over. Sprinkle with dried oregano, a good pinch of salt, and freshly ground black pepper. Now use your hands (or tongs) to toss everything together until evenly coated—get in there and make sure every piece shines!
Spread it out for roasting perfection. Arrange everything in a single layer (or as close as possible) so it roasts instead of steams. This is the secret to those caramelized, golden edges.
Into the oven it goes! Bake for 30-35 minutes, giving it a gentle stir halfway through. You'll know it's ready when the mushrooms are tender, tomatoes are soft and jammy, and everything smells incredible.
Optional cheesy finish. If using feta, sprinkle it over the top in the last 5 minutes of baking so it gets melty and slightly golden—pure bliss!
Rest, garnish, and serve with love. Let it sit for 5 minutes out of the oven to settle the flavors. Scatter fresh chopped parsley on top, add a squeeze of lemon if you like extra zing, and dig in—hot, warm, or even room temp. Enjoy every savory, juicy bite!

Notes

This recipe is naturally vegan without the feta, making it versatile for plant-based eaters. Mushrooms release a lot of moisture, so don't worry if it looks watery at first—it thickens into a lovely sauce. Serve with crusty bread to soak it up, over couscous, rice, or as part of a mezze spread with hummus and pita.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 122Total Fat 8gSaturated Fat 1gUnsaturated Fat 7gSodium 210mgCarbohydrates 13gFiber 5gSugar 5gProtein 4g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Choose firm, fresh mushrooms without blemishes for the best texture—cremini or button hold up well during baking.
Don’t overcrowd the baking dish; give everything space to roast rather than steam for caramelized edges and deeper flavor.
Halve or quarter larger mushrooms for even cooking and more surface area to soak up the olive oil and seasonings.
Use high-quality extra virgin olive oil—it makes a big difference in the final taste.
Add a splash of balsamic vinegar or lemon juice at the end for extra brightness if you like a tangy kick.
For extra richness, sprinkle feta or vegan feta on top in the last 5 minutes so it melts slightly without burning.
Line your baking sheet with parchment for easy cleanup and to prevent sticking.
Taste and adjust seasoning before serving—olives add saltiness, so go easy on added salt initially.

Ingredients Notes

Mushrooms are the star here—they’re inexpensive, meaty, and absorb flavors beautifully while releasing their own savory liquid during baking. Cherry tomatoes provide natural sweetness and juiciness that turns into a light sauce; use fresh, ripe ones for the best results.

Kalamata olives bring that signature briny, Mediterranean punch—pit them yourself if buying whole for better texture. Garlic and dried oregano infuse everything with aromatic depth without overpowering.

Extra virgin olive oil ties it all together, adding richness and helping everything roast to perfection. Fresh parsley (or basil) adds a bright, herby finish. This recipe keeps things simple and cost-effective—no exotic ingredients needed, making it ideal for budget-conscious home cooks who still want bold flavors.

Variations and Substitutions

Make it vegan by omitting feta or using a plant-based alternative.
Swap Kalamata olives for green olives or black olives if that’s what you have—each adds a slightly different brine level.
Use portobello mushrooms sliced thick instead of button/cremini for a more “steak-like” main dish.
Add chickpeas or white beans for extra protein and heartiness to turn it into a full vegetarian meal.
Incorporate spinach, zucchini, or bell peppers for more veggies and color—toss them in raw or lightly sauté first.
For a spicier version, add red pepper flakes or sliced fresh chili.
Fresh herbs like thyme, rosemary, or basil can replace or mix with oregano.
If tomatoes are out of season, use canned diced tomatoes (drained) or sun-dried tomatoes for concentrated flavor.
Gluten-free and dairy-free by nature (without cheese), it suits many diets easily.

Storage Options

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven at 350°F (175°C) for 10-15 minutes or in the microwave until warmed through—avoid overcooking to prevent mushy texture.

This dish actually tastes great cold or at room temperature as part of a mezze platter or salad. Freezing is not recommended as the tomatoes and mushrooms can become watery upon thawing.