Stuffed Mushrooms with Feta, Greek Olives and Couscous

Stuffed Mushrooms

An easy appetizer that works with or without the sauce.


  • 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

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