A quick appetizer: Mediterranean Stuffed Mushrooms

I have a love/hate relationship with appetizers preceding a holiday meal.

Ideally they should tantalize the tongue, awaken the palate, and leave the guest eager for dinner, but we can all probably agree that they are often carb-heavy or cheese-laden. This type of fare can leave us feeling bloated as we gather around the table, with Gougères being the light and fluffy exception to the rule.

That said, I don’t think we should do away with the appetizer. The cocktail hour is a wonderful time to socialize, and I arrive starving, that plate of nibbles can be a lifeline and prevent me from crashing while awaiting the meal. If I’m being absolutely honest!

Instead, let’s serve more pre-dinner snacks that are gluten-free and vegetarian, leaving room for turkey or roast lamb with dinner. Today’s recipe for Mediterranean Stuffed Mushrooms are kind of what I have in mind.

Mediterranean Stuffed Mushrooms // www.simplebites.net #recipe #appetizer #glutenfree #vegetarian

These mushroom caps are stuffed with a simple slice of artichoke heart, topped with feta and drizzled with a olive-oil and herb mixture, punched up with a generous zesting of lemon.

They are roasted, served hot, warm or cold, and hit all the marks of a perfect appetizer. The stuffed mushrooms burst with flavour, the salty feta and earthy mushroom playing nicely off of each other. The lemon adds a brightness to awaken the taste buds and the blend of herbs tie the ingredients together in a marriage of Mediterranean flavours.

Mediterranean Stuffed Mushrooms // www.simplebites.net #recipe #appetizer #glutenfree #vegetarian

You can serve these stuffed mushrooms to your gluten-free and vegetarian guests, and if you leave off the feta, the vegans can get in on the fun, too. Just be sure to add a generous pinch of sea salt if you do remove the feta cheese.

Mediterranean Stuffed Mushroom Appetizer

A quick and easy bite featuring Mediterranean flavours. Gluten-free and vegetarian.
4.67 from 3 votes
Print Pin Rate
Course: Appetizer
Cuisine: Mediterranean
Keyword: Gluten-free, Vegetarian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 217kcal
Author: Aimee


  • 12 button mushroom caps
  • 1 can whole artichoke hearts drained
  • 1/4 cup feta
  • 2 Tablespoons olive oil divided
  • 1 lemon zested
  • 1/4 teaspoon fresh ground pepper
  • 1/2 bundle dried Mediterranean herbs or Herbes de Provence (see Notes)


  • Preheat oven to 375F. Drizzle a teaspoon of olive oil in a medium baking dish and place the mushroom caps side-by-side into the dish.
  • Slice the leaves off of the artichoke hearts and tuck the hearts into the mushrooms. You may need to trim them to size, or divide one heart between two mushrooms.
  • Crumble feta onto the artichokes.
  • Mix together remaining olive oil, lemon zest, fresh pepper and dried herb blend. Drizzle overtop of the stuffed mushrooms and place the baking dish in the oven.
  • Roast mushrooms for 30 minutes. Remove from oven, cool slightly and serve with sturdy toothpicks.


I buy the Spice Trekkers’ Mediterranean Herbs blend, which you can order online, but you can also use what you have on hand to make your own. Use a few pinches of dried rosemary, oregano, thyme and sage.


Calories: 217kcal | Carbohydrates: 9g | Protein: 4g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 484mg | Potassium: 228mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1030IU | Vitamin C: 36.4mg | Calcium: 73mg | Iron: 1.4mg

Stuffed Mushrooms continued:

How do you feel about appetizers? Do you have a favourite?

About Aimee

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.

Subscribe For Free!

Like reading this post?
Get more delivered to your email inbox.


  1. those look lovely! I’ve never been able to locate a dairy-free alternative to Feta… hmmm… time to do a little research 🙂

  2. 5 stars
    This is brilliant! I love mushrooms in any shape or form but stuffed with artichokes and flavored with lemon zest and feta make me salivating now:)

  3. 4 stars
    Beautiful dish that makes an excellent Tapas. Another favorite Tapas of mine is Shrimp al Ajillo. Happy Christmas !

  4. What an inspired combination! Especially since I learned that mushrooms are a source of vitamin D, I’ve been looking for ways to get them into our winter mix of foods.

  5. These definitely look like the perfect appetizer! Yum!

  6. These do look like a perfect appetizer that won’t ruin your appetite for dinner!

  7. I am loving stuffed mushrooms 🙂 these look so fantastic! Loving the artichoke in there.

  8. Mediterranean foods are some of my very favorites! These mushrooms are shouting my name! Perfect quick and healthy app!
    Thanks for linking my Caprese quinoa mushrooms. I had forgot all about those!

    And I hope you and your family have a very Merry Christmas!! I know yur house will be smelling amazing! 🙂

  9. Alexandre Reis says

    5 stars
    I, love the recipe but I have trouble finding artichoke hearts here where I live. What would you substitute the hearts with ?
    Thanks for any answer you can provide.

  10. These look so yummy! We do a Christmas Eve dinner with my Mom’s family ever year that is all appetizers, I will have to remember to try this out next year.

Speak Your Mind

Recipe Rating