Low-Carb Stuffed Mushrooms with Olives and Feta
Stuffed mushrooms are a winner for parties and game-day food, and these Low-Carb Stuffed Mushrooms with Olives and Feta are so delicious and easy to make! Use the Diet-Type Index to find more low-carb recipes like this one!
I don’t have to remind you there’s a big football game this weekend, do I? And if you’re looking for low-carb Super Bowl food, there are a lot of options here, including Amazing Low-Carb Chili Recipes, Low-Carb Meatballs, and my big collection of 50+ Low-Carb and Gluten-Free Super Bowl Appetizers Recipes. But you can never have too many delicious low-carb appetizers, right? So recently when I saw some perfectly-sized mushrooms at the market I decided to update this recipe for Low-Carb 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 for the updated version I replaced the bread crumbs with Almond Meal for a low-carb and Keto stuffed mushroom. 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 made them we just used a can of regular black olives, for a version 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 tasty low-carb stuffed mushrooms a try!
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 baking sheet. And to make this new 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 an appetizer or game-day food, I think low-carb stuffed mushrooms would make a delicious summer side dish for grilled meats; enjoy!
Preheat oven to 450F/230C. Wash mushrooms if needed, pat dry, gently remove stems, and put them stem-side down on the baking sheet or cast iron pan. Bake 5-6 minutes, or just until mushrooms barely start to soften and some water has evaporated. While mushrooms cook, chop the olives, mushroom stems, and green onions, and crumble the Feta. Combine chopped ingredients with the almond meal (or use Almond Flour if that’s what you have), Greek Seasoning, and a drizzle of olive oil. Stir together, then use a potato masher to mash the stuffing ingredients together.
Remove mushrooms from the oven, turn them over. Use a spoon to stuff the cavity in each mushroom with the filling mixture. (Hold them over the bowl when you stuff so you don’t make a mess on the pan.) Put mushrooms back into the oven and cook until mushrooms are cooked through and stuffing is piping hot, about 8-12 minutes. (Blot the pan with paper towels if there’s excess liquid when you remove them from the oven.)
Serve hot, and wait for compliments!
More Low-Carb Recipes with Mushrooms and Feta:
Baked Mini Frittatas with Mushrooms, Cottage Cheese, and Feta ~ Kalyn’s Kitchen
Spinach, Mushroom, and Feta Crustless Quiche ~ From Valerie’s Kitchen
Roasted Balsamic Zucchini and Mushrooms with Feta and Thyme ~ Kalyn’s Kitchen
Roasted Green Beans with Feta, Mushrooms, and Tomatoes ~ The Cookie Rookie
Low-Carb Mushroom and Feta Breakfast Casserole ~ Kalyn’s Kitchen
Turkey-Stuffed Zucchini Boats ~ It’s Yummi
Low-Carb Stuffed Mushrooms with Olives and Feta
- 15 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 (I would use my favorite feta cheese, see note.)
- 1 tsp. Greek Seasoning
- 1/2 cup Almond Meal or 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 meal (or use Almond Flour if that’s what you have), Greek Seasoning, and a drizzle of olive oil.
- Stir to combine, then use a potato masher 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.
- Serve immediately.
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.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Replacing the breadcrumbs in the original recipe with Almond Meal or Almond Flour makes this recipe for Low-Carb Stuffed Mushrooms with Olives and Feta suitable for low-carb or low-glycemic diets. Nut flours are phase two for the South Beach Diet, but you’re not eating much of it in a few mushrooms, so I wouldn’t worry about that too much!
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