Mediterranean Stuffed Cap Mushrooms with Feta

Mediterranean Stuffed Cap Mushrooms with Feta are juicy mushroom caps filled with a savory blend of feta, olives, and herbs. This vegetarian, gluten-free appetizer or side is bursting with bold flavors and ready in under 35 minutes.

Why You’ll Love This Recipe

Mediterranean Stuffed Cap Mushrooms with Feta are a vibrant, flavor-packed dish that brings the sunny flavors of the Mediterranean to your table. Juicy mushroom caps are stuffed with a tangy, savory filling of creamy feta, briny olives, and aromatic herbs, creating an irresistible appetizer or side that’s perfect for dinner parties, holiday gatherings, or weeknight meals. Ready in under 35 minutes, this vegetarian, gluten-free recipe is easy to prepare and delivers restaurant-quality taste with minimal effort. The combination of earthy mushrooms and bold, zesty filling makes every bite a delight, while the versatility—serve as a starter, side, or even a light main—ensures it’s a crowd-pleaser for any occasion.

Recipe Tips and Tricks

• Choose Uniform Caps: Medium-sized mushrooms ensure even cooking and easy stuffing.
• Clean Gently: Use a damp cloth to avoid waterlogging and preserve texture.
• Chop Olives Finely: Ensures even distribution in the filling for balanced flavor.
• Soften Feta: Room temperature blends smoothly with other ingredients.
• Don’t Overstuff: Prevents spilling and ensures even baking.
• Use Parchment: Simplifies cleanup and prevents sticking.
• Check Doneness: Mushrooms should be tender but not shriveled.
• Taste Filling: Adjust salt or lemon due to feta’s and olives’ saltiness.

Yield: 4 Servings

Mediterranean Stuffed Cap Mushrooms with Feta

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Juicy mushroom caps stuffed with tangy feta, olives, and Mediterranean herbs.

Prep Time 15 minutes

Cook Time 15 minutes

Additional Time 5 minutes

Total Time 35 minutes

Ingredients

• ¼ cup chopped Kalamata olives
• ¼ cup finely diced red bell pepper
• ½ cup crumbled feta cheese
• ½ tsp fresh oregano (or ¼ tsp dried)
• ½ tsp lemon zest
• 1 tbsp fresh parsley, chopped
• 12 medium cremini or button mushroom caps, stems removed
• 2 cloves garlic, minced
• 2 tbsp extra virgin olive oil
• 2 tbsp panko breadcrumbs (optional)
• Salt and pepper to taste

Instructions

1. Prep Mushrooms: Gently clean mushroom caps with a damp cloth; remove stems and finely chop stems for filling.
2. Preheat Oven: Set oven to 400°F; line a baking sheet with parchment for easy cleanup.
3. Sauté Veggies: Heat 1 tbsp olive oil in a skillet; cook chopped stems, garlic, and bell pepper 3-4 minutes until soft.
4. Make Filling: In a bowl, mix sautéed veggies, feta, olives, parsley, oregano, lemon zest, salt, and pepper until combined.
5. Toss Mushrooms: Drizzle caps with remaining olive oil, salt, and pepper; toss gently to coat evenly.
6. Stuff Caps: Place caps gill-side up on baking sheet; spoon filling evenly into each cap.
7. Add Topping (Optional): Sprinkle panko breadcrumbs over stuffed caps for a crunchy finish, if desired.
8. Bake: Roast for 12-15 minutes until mushrooms are tender and filling is lightly golden.
9. Rest Briefly: Let mushrooms rest 5 minutes to set filling and cool slightly.
10. Serve: Serve warm as an appetizer or side with a fresh salad or grilled meats for a Mediterranean feast.

Notes

• Finely chop olives and veggies to ensure a cohesive filling that stays in place.
• Use medium-sized caps for bite-sized portions and even cooking.
• Perfect for parties, potlucks, or as a flavorful side for Mediterranean dishes.
• Prep filling ahead and refrigerate up to 24 hours for quick assembly.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 186Total Fat 13gSaturated Fat 6gUnsaturated Fat 7gCholesterol 31mgSodium 409mgCarbohydrates 10gFiber 2gSugar 2gProtein 9g

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

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Ingredients Notes

• Mushroom Caps (12 medium): Cremini or button, stems removed; uniform for even baking.
• Feta Cheese (½ cup, crumbled): Tangy and creamy; Greek feta for authenticity.
• Kalamata Olives (¼ cup, chopped): Briny and bold; black olives as substitute.
• Garlic (2 cloves, minced): Fresh for aromatic depth; powder (½ tsp) as backup.
• Red Bell Pepper (¼ cup, finely diced): Adds sweetness and color; roasted for smokiness.
• Parsley (1 tbsp, fresh, chopped): Bright and herbaceous; cilantro or dill as alternatives.
• Oregano (½ tsp, fresh or ¼ tsp dried): Classic Mediterranean herb; thyme as option.
• Olive Oil (2 tbsp): Extra virgin for drizzling and sautéing; enhances richness.
• Lemon Zest (½ tsp): Brightens flavors; fresh for best aroma.
• Breadcrumbs (2 tbsp, optional): Panko for crunchy topping; gluten-free if needed.

Variations and Substitutions

• Vegan: Use vegan feta or cashew cheese; skip breadcrumbs or use vegan version.
• Gluten-Free: Naturally GF; use gluten-free breadcrumbs or omit.
• Mushroom Swap: Try baby bella or portobello caps for deeper flavor.
• Cheese Swap: Use goat cheese or ricotta instead of feta for creaminess.
• Veggie Add-In: Include spinach, sun-dried tomatoes, or artichokes in filling.
• Spicy Kick: Add ¼ tsp red pepper flakes or chopped jalapeño.
• Herb Swap: Use basil, rosemary, or mint instead of oregano.
• Low-Fat: Reduce feta or use low-fat version; skip breadcrumbs.

Storage Options

• Refrigerator: Store in airtight container up to 3 days.
• Freezer: Freeze unbaked stuffed mushrooms up to 2 months; bake from frozen.
• Reheating: Warm in oven at 350°F; microwave softens texture.

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