Kalyn's Kitchen

Stuffed Mushrooms with Olives and Feta

Stuffed mushrooms are a tasty appetizer, and these Low-Carb Stuffed Mushrooms with Olives and Feta are so easy to make!

PIN Low-Carb Stuffed Mushrooms to make them later!

Stuffed Mushrooms with Olives and Feta finished mush rooms in cast iron pan

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 Appetizer Recipes. But you can never have too many delicious low-carb appetizers, right? So today I am reminding you about this amazing low-carb recipe for 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 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. 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!

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 (affiliate link)!

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. 

What ingredients do you need for this recipe?

  • large mushrooms
  • green onions
  • Kalamata olives or regular black olives
  • Feta cheese
  • Greek Seasoning (affiliate link)
  • Almond Flour (affiliate link) 
  • olive oil 

Low-Carb Stuffed Mushrooms Process Shots Collage

How to make these stuffed mushrooms:

(Scroll down for complete printable recipe including nutritional information.)

  1. Preheat oven to 450F/230C.
  2. Wash mushrooms if needed, pat dry, gently remove stems, and put them stem-side down on the baking sheet or cast iron pan.
  3. Bake 5-6 minutes, or just until mushrooms barely start to soften and some water has evaporated.
  4. While mushrooms cook, chop the olives, mushroom stems, and green onions, and crumble the Feta.
  5. Combine chopped ingredients with the Almond Flour (affiliate link), Greek Seasoning (affiliate link), and a drizzle of olive oil.
  6. Stir together, then use a potato masher (affiliate link) to mash the stuffing ingredients together.
  7. Remove mushrooms from the oven, turn them over.
  8. 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.)
  9. Put mushrooms back into the oven and cook until mushrooms are cooked through and stuffing is piping hot, about 8-12 minutes.
  10. Blot the pan with paper towels if there’s excess liquid when you remove them from the oven.
  11. Serve hot, and wait for compliments!

Low-Carb Stuffed Mushrooms with Olives and Feta found on KalynsKitchen.com

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 found on KalynsKitchen.com

Stuffed Mushrooms with Olives and Feta

Yield 20 stuffed mushrooms
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes

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!


  • 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


  1. 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
  2. Bake mushrooms 5-6 minutes, just long enough to dry out some of the water.
  3. 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.
  4. 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.
  5. 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.)
  6. 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.
  7. 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.

Nutrition Information:



Serving Size:


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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Stuffed Mushrooms with Olives and Feta found on KalynsKitchen.com

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Replacing the breadcrumbs in the original recipe with Almond Flour makes this recipe for Low-Carb Stuffed Mushrooms 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 too much about enjoying a couple of 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 can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Stuffed Mushrooms with Olives and Feta

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    29 Comments on “Stuffed Mushrooms with Olives and Feta”

  1. I adore stuffed mushrooms and I love that you use almond flour, because many low carb recipes use coconut flour, which I’m allergic to.

  2. Kimberly, thanks! I definitely think you could prep them earlier in the day and bake later. I wouldn’t do it farther ahead than that though.

  3. Love your site, it’s such a great resource. These look great, and I have a prep question for you. Do you think I could prep the mushrooms up until they are stuffed, cover with foil and bake at a later time, just before the party? Thanks!

  4. How did I miss these? They look fantastic. Love the combination of ingredients. I made stuffed mushrooms (ground lamb and feta) for the first time a few months ago. Can’t believe what I’ve been missing out on all these years! ; )

  5. Kevin, I agree 100%

  6. These look really good. I have never done a stuffed mushroom before. With mushrooms, olives, feta and green onions I don’t think you could possible go wrong.

  7. Simona, I agree. These are some of my favorite flavors!

    Patricia, thanks. Hope she likes it.

    Christine, great idea. Good cooks always have more ideas don’t you think?

    Katie, agreed.

    Kelly, not as salty as you might think since both the feta and the olives are a little salty. I thought Georgette had a good idea to use the salt-free Greek seasoning.

    Nupur, I think stuffed mushrooms could be a recipe category all by themselves!

    Padma, how do describe the flavor of feta? It’s pretty unique. It’s definitely one of my very favorite tastes in the world. It’s slightly salty and a strong flavored cheese, but not quite like any other. Do try it. Get the sheeps milk kind if you can which is a bit more smooth.

  8. Wow thats looks simply superb! and very good for starters…definitely have to try for some party…Lovely photos! My question is how does the feta cheese tastes? I am a bit skeptical about it, never tried …lmk

  9. Oh, wow, that looks like the most tempting appetizer ever! And thanks for all the links to stuffed mushroom recipes…I have not made them for ages. Got to start again.

  10. Oh yum, I love feta and olives. Is it salty?

  11. Olives and Feta – Yum!

  12. These look wonderful Kalyn. I think they would be good as a main course also, using portobellos, salad on the side… My mind does go on!

  13. My friend Valentina is gonna love this recipe, Kalyn – I’m sending her the link right now!

  14. Yummy. No need to say much more.

  15. Meena, thanks. Me too on the love for stuffed mushrooms.

    Pille, still on that Greek theme you see!

    Mary, thanks, and good luck on South Beach.

    Maria, I think you’d like it. Maybe we should make this next time you come for dinner.

    Ronell, thanks. This wouldn’t work for vegans though because of the feta, but I bet you could use soy cheese.

  16. Great blog…wonderful recipes, like this one. These mushrooms look tempting and something everybody will enjoy, vegans as well as meat eaters1

  17. I don’t eat meat so this recipe is perfect! The filling looks very tasty! And what a fun appetizer to take to a party!

  18. I’m so happy to have found you. I an starting South Beach today. Your site is beautiful.


  19. I’m with Meena here – stuffed mushrooms are always wonderful, and your Greek-inspired filling is really tempting!

  20. These look so tempting Kalyn! I LOVE stuffed mushrooms, and yours are definitely going on my must-try list. I have a feeling these ‘lil babies will be perfect for my cocktail party next weekend. Thanks a bunch! 🙂