Aggie's Kitchen

Mediterranean Stuffed Mushrooms

These Mediterranean Stuffed Mushrooms are a wonderful light and delicious (vegetarian) appetizer, perfect for entertaining.

There is something about bite-sized appetizers, everyone loves them!  These Mediterranean Stuffed Mushrooms are so full of flavor and look so pretty on a plate when serving them at a party.  I put a plate of these out at my daughter’s birthday party one year and they were devoured. I have friends that have asked for the recipe and made them themselves, they really do make a nice light and meatless appetizer option.

Don’t they look nice all lined up…

What’s great about making these stuffed mushrooms (or any stuffed mushroom) is that you can do most of the prep the day before.  That makes things so much easier when it comes time to the tedious part of actually stuffing the little caps before time to cook.  Once you’ve cooked up the stuffing, it can be stored in a container in the fridge until you are ready.  I’ve made heartier stuffed mushrooms in the past stuffed with meat, but these are a nice light vegetarian version that would be great at any get together.

If I was planning a party spread, my dream menu would be filled with bite sized appetizers! You would for sure see these Mini Hummus & Roasted Red Pepper Phyllo Bites and Spinach and Artichoke Pinwheels on the table!

Print Recipe

Mediterranean Stuffed Mushrooms


  • 2 8 oz packages whole mushrooms, stems removed and chopped small for filling
  • 1 TB olive oil
  • 1 red bell pepper, chopped small
  • 1 onion, chopped small
  • 2 garlic cloves, minced
  • 2 cups fresh spinach, chopped
  • 1 tsp Greek seasoning
  • 1/2 cup panko (crunchy Japanese bread crumbs, can be found in Asian aisle in black box or now in breadcrumb aisle, look for Ian's or Progresso brands)
  • 1/4 cup crumbled feta cheese
  • 1/4 cup grated parmesan cheese


  1. Heat 1 tablespoon olive oil in a non stick skillet. Add red pepper, onion, mushroom stems, garlic and Greek seasoning and saute 5-8 minutes until soft. Add chopped spinach to pan and cook until spinach is wilted and cooked down. Set aside to cool. In a medium bowl, combine sauteed vegetables with panko, feta and parmesan.
  2. Preheat oven to 375 degrees. Line up mushroom caps in a baking sheet sprayed with non stick spray. Season mushrooms lightly with salt and pepper. Carefully stuff each mushroom cap with stuffing. Place in oven and cook for approximately 20-25 minutes until mushrooms are browned.
  3. Note:  depending on size of mushroom caps, you may have leftover stuffing.  Use your leftover stuffing on larger portabella mushroom caps for a quick weeknight meatless meal.

Follow AggiesKitchen on Instagram and show us what recipes you are making from the blog! Use the hashtag #aggieskitchen - I'd love to see what you are cooking up!

It’s no secret how much I love mushrooms, my blog is filled with recipes using mushrooms as an ingredient. One of my favorite vegetables! Mushrooms are a great hearty replacement for meat if you are trying to include more meatless meals in your diet, or they are a great healthy filler in sauces, stuffing and pasta dishes. I love adding them to my recipes whenever I can!

More mushroom recipes:

Walnut and Blue Cheese Stuffed Mushrooms | Aggie's Kitchen #thinkfisher

Walnut and Blue Cheese Stuffed Mushrooms

Grilled Portabella Mushroom Pesto Flatbreads | #grill #mushrooms #vegetarian #pizza #appetizer

Grilled Baby Portabella Mushroom Pesto Flatbread

A hearty low carb meal full of flavor! If you haven't tried spaghetti squash, this is the recipe to start with!

Spaghetti Squash with Sausage and Mushroom Bolognese

Have a great weekend!


Are you following me on Instagram, Twitter, Facebook and Pinterest? If you’d like to subscribe to Aggie’s Kitchen and have each post delivered straight to your e-mail box, then please add your email here. Happy cooking!

There are affiliate links in this post. I make small earnings through any purchases made through these links. Thank you for supporting Aggie’s Kitchen!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

42 comments on “Mediterranean Stuffed Mushrooms”

  1. Oh YUM!! Looks look and sound incredible!!!

  2. I’m planning a dinner for 12 tomorrow night and was looking for an appetizer… these sound perfect! Have a wonderful weekend.

  3. these sound fabulous! We love stuffed mushrooms and recently tried a mexican version that were wonderful ( I can’t wait to try these next!

  4. These look fantastic! Perfect for a party!

  5. These are beautiful! There is just nothing better than a stuffed mushroom – I swear I could make a meal out of these little guys! Great recipe.

  6. Girl these look glorious and like the perfect party snack. I’ll take one dozen!

  7. CUTE picture of the kiddos! This appetizer makes me wish I liked mushrooms. Beautiful stuffing. Hope you have a great weekend too

  8. Mmm, I love how much stuffing your piled into them! They sound super tasty and addicting!

  9. Looks like another winner, Aggie. These would be terrific little apps for the holidays.

  10. Wow, those look amazing! I LOVE mushrooms, and never thought about doing a Greek style stuffing before. Can’t wait to try it!

  11. Thanks so much for linking up this weekend! Please be sure to include a link back to Saturday Swap in your post. Have a super weekend!!!

  12. son looks JUST like you!!!! Adorable kiddos.
    Love the mushrooms. They are FAB-U-LOUS!!!!

  13. These look amazing! They would be a perfect Thanksgiving appetizer. Our family comes over early to help fry up the turkey and watch the Cowboy game.

  14. Thank you for this great recipe! I have all the ingredients on hand and going to make a batch tomorrow.

  15. I haven’t met a stuffed mushroom I didn’t love. This one looks sure to please too!

  16. Aggie,
    These mushrooms are a great finger food item!

  17. Oh yum!!! Those look incredible! Wish I could eat a couple right now! I’m off to check out your recipe for garlic feta dip. That sounds divine!

  18. wow, these look perfect for entertaining! love this version 🙂

  19. I love stuffed mushrooms and i appreciate that this recipe has a little more nutrition than the typical stuffed mushroom, they look delicious!

  20. I adore stuffed mushrooms and these would be perfect for our next get together!

  21. You can find some pretty cool greek recipes here , if you want to take a look.

  22. Your website looks fabulous. Being a blog author personally, I truly value the time you took in writing this post.

  23. These look soo good! I love mushrooms. I wish I could get my husband to eat mushrooms…I would make tons more recipes. I love your photographs. Do you use natural light or a certain kind of light?

    • Thank you Julie! I love mushrooms. 🙂 I used natural light for these photos and most of my others…I have a light kit but haven’t set it up for “winter” yet. I haven’t learned to use it very well yet.

  24. I made these today, couldnt find the panko so I did them without it, still so tasty! and I did have a lot of leftover stuffing so Im gonna do the portabello suggestion for dinner this coming week. 🙂

  25. Pingback: Mushroom Love, Breast Cancer Awareness & a Giveaway | Aggie's Kitchen

  26. These look SO good! I love stuffed mushrooms and the Greek twist will make them so savory and delicious! Do you know what herbs are in Greek flavoring? Just wondering if I can fake it because I haven’t purchased that one. Thanks! : )

  27. This recipe sounds delicious. I’m thinking of using it for a baby shower in a couple of weeks. I don’t have “Greek seasoning”. What would you recommend using in its place?
    Thank you!

  28. Pingback: Stuffed Endive with Walnuts and Honey Recipe | Reluctant Entertainer I Sandy Coughlin - Lifestyle, Entertaining, Food, Recipes, Hospitality and Gardening

  29. Pingback: Menu Ideas for Hosting a Mediterranean-style Summer Party!

  30. These sound so good and I love that they are vegetarian.

  31. Pingback: 100+ Healthy Holiday Appetizer Recipes + Cocktail Party Menu Planning Tips - Jeanette's Healthy Living

  32. Pingback: Healthy New Years Appetizers & Small Bites Recipes | Food Done Light

  33. I made these for the first time this evening and they were delicious! I followed the directions but did add a bit more Parmesan cheese on top after cooking.  I will be making these stuffed mushrooms again!

    • That’s great to hear, I’m so happy you enjoyed them – thanks so much for sharing!! And more Parmesan sounds GREAT : )

  34. Love, love these! Really good with sundried tomatoes added in as well!