Greek Stuffed Mushrooms


  • 1 Lb ground pork
  • 2 tsp. greek seasoning
  • 1/4 C. red onion, chopped
  • 3 cloves garlic, minced
  • 1/4 C. black olives, chopped
  • 1 6.5oz can artichoke hearts, chopped
  • 1/4 C. sundried tomatoes, chopped
  • Spinach
  • Lemon juice
  • Extra virgin olive oil
  • 16 large mushrooms, stems removed
  • White wine
  • Feta cheese

Preheat oven to 450°

Cook pork in a large saucepan, breaking up the large chunks.

Line a baking dish with tin foil and spray with cooking spray. Place mushrooms in dish, using a basting brush, coat the insides with white wine. Place a few leaves of spinach in each mushroom. gsm

Once pork is cooked, drain and let cool for about 10 minutes. While you are waiting, mix the greek seasoning, red onion, garlic, olives, artichoke hearts, and sun dried tomatoes together in a large bowl. Add pork and combine. Scoop a generous amount into each mushroom.gsm1

Squirt each mushroom with a little lemon juice and cook in oven for 30 minutes.

Top with Feta cheese and serve. gsm2


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