Foodie Friday: Greek Stuffed Mushrooms


Today’s Foodie Friday is brought to you by Megan Brewer of Yumology. Enjoy!

At Yumology we stuff things – a lot of things. We stuff pork chops, chicken breasts, bell peppers, tomatoes, burritos, taquiots and so much more. There is little that can rival the traditional deliciousness of a stuffed mushroom. We’ve developed a recipe full of fresh Greek flavors perfect for your next book club, dinner party, holiday gathering or football Sunday. Enjoy Yummies.


2 – 1/2 cups of olive oil

1 cup of cooked, softened artichoke hearts
1/2 cup of feta cheese crumbles
1/4 cup of seasoned breadcrumbs
12 baby Portobello mushrooms or 6 large Portobello mushroom caps
1 tsp. fresh thyme for garnish
1/2 cup of plain yogurt (optional to serve on top of as pictured)
1.   Preheat your oven to 425 degree
2.   Add 1/2 cup of olive oil to the bottom of a baking dish and coat completely
3.   Carve the centers out of the Portobello mushroom caps so they form a bowl
4.   Set the mushroom caps in the oiled baking dish
5.   Add the artichoke hearts, feta cheese and breadcrumbs to a food processor
6.   Begin to pulse the artichoke mix while pouring in the other 1/2 cup of olive oil
7.   When the artichoke stuffing is finely chopped spoon it into the mushroom caps so that it barely comes over the top
8.   Drizzle a small amount of olive oil over the tops of each mushroom cap
9.   Bake at 425 for 30 minutes
10. Remove and garnish with fresh thyme leaves