Stuffed Mushrooms with Feta, Greek Olives and Couscous

The first time I made stuffed mushrooms they were filled with bacon and cream cheese.

That was the way I made them the 2nd through gazillionth time, too.

Why mess with a good thing, right?

Well, when one moves to a place that doesn’t have cream cheese (when I first moved) and the bacon is… meh, one starts to get creative.

Which is when I discovered that getting creative with mushrooms is fun.

I use brown, cremini mushrooms for stuffing.

These can be a knife & fork starter with the tomato sauce, or skip the sauce and serve them as finger food.

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Stuffed Mushrooms with Feta, Greek Olives and Couscous

An easy appetizer that works with or without the sauce.

  • Author: Katie Zeller
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: First Course


  • 6 large mushrooms, (1 1/2 ” diameter, 4cm), cleaned, caps only
  • 2 tsp olive oil
  • 1 tsp Worcestershire sauce
  • 2 tbs couscous
  • 3 tbs chicken stock
  • 2oz (60gr) feta, cut into small cubes
  • 3 tbs chopped black, Greek olives
  • 1/2 cup (4oz, 125ml) tomato sauce


  • Heat chicken stock to boiling (microwave).
  • Pour over couscous, cover, set aside for 10 minutes.
  • Heat oil and Worcestershire in nonstick skillet over medium-high heat.
  • Add mushroom caps and sauté until light brown, 3 – 4 minutes, turning once.
  • Remove and place on a baking sheet
  • When couscous is ready (liquid absorbed) stir in feta and olives.
  • Spoon mixture into mushroom caps, dividing evenly.
  • Bake in 375F (180C) oven for 10 minutes, until they are light brown.
  • To finish: Heat tomato sauce in a small saucepan just until warm.
  • When mushrooms are done remove from oven.
  • Spoon some tomato sauce onto the bottom of 2 small plates. Add  mushrooms and serve.


You could use 1 or 2 larger mushrooms and bake a few minutes longer.

Keywords: stuffed mushrooms. feta

Stuffed Mushrooms with Feta

I would now regale you with witticisms and sophisticated banter but my mind is a complete blank.

I’ve had a dinner party for six, a book club meeting for 7, baked two cakes (TWO) and spent an entire day speaking French…. All in the last 5 days.

And I’ve been eating the leftover cakes…..

I never crave sweets and rarely bake. Christmas cookies and 2 or 3 cakes a year for parties is it for me. (I don’t count cranberry bread or pumpkin bread as they are only slightly sweet.)

After 4 days of having a slice of cake every day I find I am seriously craving the next piece. I can see how this could become a problem if it was easily available.

Thankfully, I’m a bit lazy and don’t like to bake.

I’ll have to make do with chocolate.

Salon du Chocolat is Saturday.

I think I can last until then…..

2 thoughts on “Stuffed Mushrooms with Feta, Greek Olives and Couscous”

  1. That’s the trouble with sweets. You get addicted to that sugar and the more you eat it, the more you need it.

    I stuff portobellos with a sausage/onion/spinach mixture and we eat them as a main course. I’ve not done finger food type mushrooms. I’m not sure husband wouldn’t still turn them into dinner 😉

    • We rarely see big mushrooms here and if we do, they are just in the basket with all the rest and you have to search. It’s not a ‘thing’. lol I think we had left the US before they became popular, at least where we lived. So, always little ones for us.
      Sweets…. that’s why I try to keep them out of the house (except at Christmas)

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