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Stuffed mushrooms are a tasty appetizer, and these Low-Carb Stuffed Mushrooms with Olives and Feta are so easy to make!
PIN the mushrooms to make them later!
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?
How to make these Stuffed Mushrooms with Olives and Feta:
(Scroll down for complete printable recipe including nutritional information.)
- 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 Flour (affiliate link), Greek Seasoning (affiliate link), and a drizzle of olive oil.
- Stir together, then use a potato masher (affiliate link) 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:
- 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 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.
Historical Notes for this Recipe:
This recipe was first posted in 2018. It was last updated in 2021.
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