Feta Stuffed Mushrooms

The best mushrooms, originally from the Frugal Gourmet.
Prep Time45 minutes
Course: Appetizer
Cuisine: Greek
Servings: 15 Mushrooms


  • 15 Large fresh white mushrooms
  • 1/4 cup Melted butter
  • Salt & freshly ground pepper to taste
  • 2 tbsp Butter
  • 3 tbsp Chopped green onions
  • 1 tbsp Flour
  • 1/4 cup Milk
  • 3 tbsp Finely chopped parsley
  • 1 clove Garlic
  • Salt & pepper to taste
  • 3 tbsp Crumbled feta cheese
  • 1/4 cup Grated Kasseri cheese
  • 2 tbsp Butter


  • Brush the mushrooms clean. Remove the stems and reserve them. Brush caps with butter melted; arrange hollow side up in a baking dish. Sprinkle with salt and pepper. 
  • Mince reserved mushroom stems. Heat small frying pan and add the butter. Add the stems and onions and saute until liquid has been absorbed. To the frying pan add the flour and mix well. Add the milk, stirring until thickened a bit. Add parsley, garlic and salt and pepper to taste. Mix well. Add feta cheese to mixture and fill mushroom caps. Top with Kasseri cheese and a few dots of butter.
  • Bake at 375 degrees for 15 to 20 minutes or until stuffing has browned lightly and cheese has melted.