Mediterranean Stuffed Mushrooms
A perfect little appetizer to tide your guests over before the main event, these Mediterranean Stuffed Mushrooms pop with tangy Feta, spinach, roasted red pepper, and little bites of Greek seasoned chicken. We love these little nibbles and know you will too.
Print
Pin
Add to Menu
Servings: 12 (2 mushrooms each)
Calories: 167kcal
Ingredients
- 24 ounces Large Fresh Mushrooms (~ 24 mushrooms) I used White Button Mushrooms, but Baby Bellas would work too.
- ½ pound Chicken Cooked and diced. See Notes.
- 5 ounces Fresh Spinach Roughly chopped, cooked, and drained
- 2 - 3 tablespoons Avocado Oil or Olive Oil
- ½ Large Red Onion Diced
- 4 cloves Garlic 2 teaspoons Minced
- ½ cup Roasted Red Peppers Diced
- 8 ounces Cream Cheese 1 package Softened.
- 1 cup Crumbled Feta
- 4 teaspoons Greek Seasoning Divided: ½ in with the chicken; ½ in with the final mixture
- ½ cup Keto Bread Crumbs or Crushed Pork Rinds Optional for topping
Instructions
- Wipe 24 ounces Large Fresh Mushrooms with a damp paper towel or cloth to remove dirt. Remove the stems and scrape out the cap to make room for the filling. Dice the stems and other removed mushroom parts and set aside. Place the mushroom caps in a bowl or zip top bag and set aside.24 ounces Large Fresh Mushrooms
- Dice 1/2 pound Chicken (cooked). Place it in a zip top bag. Add 1 teaspoon of the Greek Seasoning, seal the bag, and shake to combine. Set aside.1/2 pound Chicken, 4 teaspoons Greek Seasoning
- Roughly chop 5 ounces Fresh Spinach. Heat 1 tablespoon of oil in the pan and sauté the spinach until it is completely wilted. About 7-8 minutes. Remove it from the pan and use a cheesecloth or strainer to remove some of the liquid. Set aside.5 ounces Fresh Spinach, 2 - 3 tablespoons Avocado Oil or Olive Oil
- Heat 1 – 2 tablespoons of oil in a large skillet over medium high heat. Sauté ½ Large Red Onion (Diced) until translucent. About 8 minutes. Add in 4 cloves Garlic and sauté for another 30 seconds.½ Large Red Onion, 4 cloves Garlic, 2 - 3 tablespoons Avocado Oil or Olive Oil
- Add in the diced mushroom stem pieces and sauté until they’ve released their juices. About 6-8 minutes.
- Add in the spinach, 1/2 cup Roasted Red Peppers, and seasoned chicken. Stir until combined. Remove from the heat and set aside.5 ounces Fresh Spinach, 1/2 cup Roasted Red Peppers, 1/2 pound Chicken
- In a large mixing bowl combine 8 ounces Cream Cheese, 1 cup Crumbled Feta, and remaining 2 teaspoons of Greek Seasoning.8 ounces Cream Cheese, 1 cup Crumbled Feta, 4 teaspoons Greek Seasoning
- Then stir in the mushroom, onion, spinach, roasted red peppers, and seasoned chicken.
- Preheat the oven to 350 degrees F. Line the rimmed baking sheet with heavy duty aluminum foil for easy clean up if you wish. Place the wire rack on top of the pan.
- Spoon the filling into the mushroom caps and place on the wire rack. You will be able to mound the filling on top of each mushroom as well. If you have a mushroom that keeps rolling all over the place, use a sharp knife to take a sliver off the bottom, creating a flat surface.
- Sprinkle ½ cup Keto Bread Crumbs or Crushed Pork Rinds on top of each stuffed mushroom.½ cup Keto Bread Crumbs or Crushed Pork Rinds
- Bake for 40 – 45 minutes. Serve warm. If you need to hold these until your guests arrive, you can keep them in the oven on Warm (on my oven, this is 180 degrees F) until ready to serve.
Equipment
- Grapefruit Spoon or Pointed End of a Peeler for getting everything out of the mushroom caps
- Large Skillet
- Large Mixing Bowl
- Wire Rack Insert for Rimmed Baking Sheet optional, but keeps the mushrooms up out of their juices while baking
Notes
- Chicken
- You can use either light or dark meat. I used a mix of both. We frequently get whole chickens in our CSA. I don't particularly car for regular roasted chicken, so I almost always stick the whole thing in the Instant Pot and then use the meat for other purposes--this being one of them.
Your Own Recipe Notes
Nutrition
Nutrition Facts
Mediterranean Stuffed Mushrooms
Amount per Serving
Calories
167
% Daily Value*
Fat
13
g
20
%
Saturated Fat
6
g
38
%
Trans Fat
0.002
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
41
mg
14
%
Sodium
511
mg
22
%
Potassium
371
mg
11
%
Carbohydrates
6
g
2
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
9
g
18
%
Vitamin A
1449
IU
29
%
Vitamin C
8
mg
10
%
Calcium
106
mg
11
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!