Keto Stuffed Mushrooms with Olives and Feta (Video)
Stuffed mushrooms are always a tasty appetizer, and these Keto Stuffed Mushrooms with Olives and Feta are so easy to make! And these are so delicious, I hope you make them often just for the family!
If you’re looking for low-carb Super Bowl food, there are a lot of options for that on my site. But you can never have too many delicious low-carb appetizers, so today I’m reminding you about this amazing recipe for Keto Stuffed Mushrooms with Olives and Feta.
This meatless version of stuffed mushrooms with a Greek twist uses mushroom stems, olives, green onions, and Feta cheese for the stuffing, and I replaced the bread crumbs with Almond Meal to make these stuffed mushrooms suitable for the Keto diet or other low-carb diets. And to make this low-carb version of stuffed mushrooms even easier, we skipped the food processor and just chopped ingredients by hand and then mashed them slightly with an old-fashioned potato masher!
Mushrooms do release some water when they cook and almond meal won’t absorb that like breadcrumbs do, so be prepared that you might want to take a paper towel and blot off some liquid before serving the mushrooms. And if you’re not looking for game-day food, I think low-carb stuffed mushrooms would make a delicious side dish for mushroom lovers any time of year; enjoy!
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.
- large mushrooms
- green onions
- Pitted Kalamata Olives (affiliate link) or regular black olives
- Feta cheese
- Greek Seasoning (affiliate link)
- Almond Flour (affiliate link)
- Olive Oil (affiliate link)
Do you need Kalamata Olives for the Keto Stuffed Mushrooms?
I got the original recipe from a Greek friend, and we first made these low-carb stuffed mushrooms with Kalamata olives. But the second time we just used a can of regular black olives, for a version that’s great for anyone who’s not a Kalamata olive fan! Take your pick on the olives, but if you like stuffed mushrooms I hope you’ll give these a try.
Do you have to bake Keto Stuffed Mushrooms in a cast-iron pan?
We cooked the mushrooms in a large cast-iron pan so we could serve them in the pan, but if you don’t have a pan like that just use any type of baking sheet.
More Low-Carb Super Bowl Food:
- Amazing Low-Carb and Keto Chili Recipes
- 20 Recipes for Low-Carb and Keto Meatballs
- 50+ Low-Carb and Keto Appetizer Recipes.
How to make Keto Stuffed Mushrooms with Olives and Feta:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Preheat oven to 450F/230C.
- Wash mushrooms if needed, pat dry, gently remove stems, and bake stem-side down.
- Cook 5-6 minutes, or until mushrooms barely soften and some water has evaporated.
- While mushrooms cook, chop olives, mushroom stems, and green onions, and crumble the Feta.
- Combine those ingredients with Almond Flour (affiliate link), Greek Seasoning (affiliate link), and olive oil.
- Stir together, then use potato masher (affiliate link) to mash the stuffing ingredients together.
- Remove mushrooms from the oven, turn them over.
- Use a spoon to stuff each mushroom with filling. (Hold over the bowl when you stuff so you don’t make a mess.)
- Put mushrooms back into the oven and cook until they’re are cooked through and stuffing is piping hot, about 8-12 minutes.
- Remove from oven and blot the pan with paper towels if there’s excess liquid.
- Serve hot, and wait for compliments!
More Low-Carb Recipes with Mushrooms and Feta:
- Mini Frittatas with Mushrooms, Cottage Cheese, and Feta
- Roasted Zucchini with Mushrooms and Feta
- Mushroom and Feta Breakfast Casserole
- Cottage Cheese Breakfast Muffins with Mushrooms and Feta
- Balsamic Spinach Salad with Mushrooms and Feta
- 20 large mushrooms, washed and stems removed
- 1/2 cup chopped mushroom stems
- 1/4 cup chopped green onions
- 1/2 cup chopped Kalamata olives or regular black olives
- 1/2 cup Feta cheese
- 1 tsp. Greek Seasoning
- 1/2 cup Almond Flour (See note for more about these ingredients.)
- drizzle of olive oil if needed
- Preheat oven to 450F/230C. Wash mushrooms, remove stems, spray pan lightly with oil-based non-stick spray or mist with olive oil, and place mushrooms stem-side down on baking sheet or cast-iron pan
- Bake mushrooms 5-6 minutes, just long enough to dry out some of the water.
- While mushrooms cook, chop the olives, mushroom stems, and green onions, and crumble the Feta. Combine chopped ingredients with the Almond Flour (affiliate link), Greek Seasoning, and a drizzle of olive oil.
- Stir to combine, then use a potato masher (affiliate link) to mash the stuffing ingredients together. If the mixture seems dry, use a couple of drizzles of olive oil to make it stick together.
- Fill inside of each mushroom cap with filling, pressing down so it stays in the mushrooms. (If you hold mushrooms over the bowl when you stuff them you can avoid making a mess in the pan.)
- Bake mushrooms for 8-12 minutes, until mushrooms are hot and slightly browned and cheese is partially melted. Blot the pan with paper towels if there's excess liquid when you remove them from the oven.
- Serve immediately.
Almond Flour (affiliate link) is sold at Costco now in many places.
The original stuffed mushrooms recipe with breadcrumbs came from a Greek friend; updated to a low-carb version by Kalyn, Jake, and Kara in 2018.
Amount Per Serving: Calories: 44Total Fat: 4gSaturated Fat: 1gUnsaturated Fat: 3gCholesterol: 3mgSodium: 133mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 2g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Replacing the breadcrumbs in the original recipe with Almond Flour makes these Keto Stuffed Mushrooms suitable for low-carb or Keto diets. Nut flours are phase two for the original South Beach Diet, but you’re not eating much of it in a few mushrooms, so I wouldn’t worry too much about enjoying a few of these mushrooms, even for phase one!
Find More Recipes Like This One:
Use Appetizers to find more low-carb recipes like this one! Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe for these tasty Keto Stuffed Mushrooms was first posted in 2018. It was last updated with more information in 2023.