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Greek-Style Stuffed Mushrooms

You can make these Greek-style stuffed mushrooms anytime you want a delicious and calorie-free dinner. If you want to make them for your next party, cook in big batches because they'll disappear from the table pretty quick! The secret? A delicious stuffing made with broccoli, feta cheese, garlic, and oregano inside the mushrooms.
You can make these Greek-style stuffed mushrooms anytime you want a delicious and calorie-free dinner. If you want to make them for your next party, cook in big batches because they'll disappear from the table pretty quick! The secret? A delicious stuffing made with broccoli, feta cheese, garlic, and oregano inside the mushrooms.

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Ingredients

6 portobello mushrooms
extra virgin olive oil
2 garlic cloves, diced
1 onion, diced
4 ounces of broccoli, small florets
6 fresh oregano leaveses
3 ounces of feta cheese

Ingredients

Steps

1
Done

Preheat the oven to 360˚F/180˚C.

2
Done

Clean the mushrooms. Remove their stems and set them aside. Place the mushroom caps in a baking dish, stem-side down. Coat them with olive oil on top.

3
Done

Bake for 10 minutes. Dice the mushroom stems.

4
Done

Meanwhile, heat about 3 tablespoons of olive oil in a skillet. Cook the garlic for 20-30 seconds, then add the onion. Cook it until soft and translucent.

5
Done

Add the diced mushroom stems and broccoli. Stir and cook until soft.

6
Done

Add fresh oregano and stir again. Set aside.

7
Done

When the mushroom cups baking time is up, take them off the oven, flip them, and stuff them with the broccoli mixture.

8
Done

Top each mushroom with feta cheese and return to the oven for 8-10 minutes.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

326 kcal
Calories
14 g
Protein
24 g
Fat
19 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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