Mediterranean-Style Stuffed Mushrooms

Daily Inspiration S


Made this yummy goat cheese filling for some stuffed mushroom caps. The garlic croutons add a saltiness to the filling so use salt sparingly. Made for RSC.


★★★★★ 2 votes

15 Min
15 Min


  • 12
    small to medium size baby bella mushroom caps (stems removed and saved for later use)
  • 5 oz
    plain goat cheese, mashed
  • 4 Tbsp
    canned diced tomatoes, drained through a sieve and then on paper towels (reserve juice)
  • 1/4 c
    ground garlic croutons
  • 2 Tbsp
    reserved tomato juice
  • 2 Tbsp
    diced kalamata olives
  • ·
    parmesan cheese for topping mushrooms while under the broiler

How to Make Mediterranean-Style Stuffed Mushrooms


  1. Wipe off mushrooms and remove stems. Place mushrooms on a baking sheet and bake at 325 degrees F for 10 minutes. Pour off any moisture that has accumulated.
  2. Meanwhile, combine goat cheese, tomato, Kalamata olives, ground croutons and juice from tomatoes. Mix thoroughly.
  3. Use one heaping tsp. of cheese mixture to fill each mushroom cap. Sprinkle with parmesan cheese and broil until cheese melts and mixture is heated through.
  4. Serve warm and enjoy.

Printable Recipe Card

About Mediterranean-Style Stuffed Mushrooms

Course/Dish: Cheese Appetizers
Main Ingredient: Dairy
Regional Style: Mediterranean
Other Tag: Quick & Easy

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