Mediterranean Stuffed Mushrooms

Kitchen Tested
  • Yield 6 servings

These stuffed mushrooms perfect finger foods.

Place a small cube of mozzarella cheese in the bottom of the mushroom cap before stuffing for a little surprise.


2 garlic cloved, peeled
2 shallots, peeled and roughly chopped
12 large mushroom caps, stems removed for the stuffing, caps set aside
6 pitted black Kalamata olives
6 to 8 green pimento-struffed olives
1 tablespoon Italian herbs
5 dry-packed sun-dried tomatoes
1 tablespoon olive oil
1/2 cup white wine
1/2 cup grated parmesan cheese
3/4 cup fresh breadcrumbs
1/4 cup chopped fresh basil
Juice of 1 lemon


  1. Place garlic, shallots, mushroom stems, black and green olives, Italian herbs and sun-dried tomatoes in a food processor fitted with the metal blade or blender and process or blend until finely chopped.
  2. Heat the oil in a large nonstick skillet over medium-high heat. Add chopped mushroom mixture and saute 4 minutes until tender and mushrooms exude moisture. Add wine, bring to a boil, reduce heat and simmer until liquid is reduced by half. Remove from the heat and let cool 10 minutes. Add parmesan cheese, breadcrumbs, basil and lemon juice. Use a tablespoon to stuff and mound the mixture into the cavities of the mushroom caps.
  3. Preheat oven to 375F.
  4. Place mushroom caps on a baking pan with sides and bake 15 to 20 minutes until heated through and golden brown.



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