Grilled Stuffed Greek Mushrooms

Grilled Vegetarian Stuffed Mushrooms

These easy-to-make Grilled Vegetarian Stuffed Mushrooms are a great offering for parties, tailgating, or as a light meal.

This dish was created for SABER Grills by Colleen Kennedy of Souffle Bombay. Bon appétit!

These easy-to-make Grilled Vegetarian Stuffed Mushrooms are a great offering for parties, tailgating, or as a light meal.

Usually when you think of party food, you think of heavy dips, rich carb-heavy bites and meats in sticky-sweet sauces. Some of it is soooo bad, it’s good!! After the holidays are over, many of us discipline ourselves to watch our weight, hit the gym and eat healthier…especially if we over-indulged with the holiday cookies.

Grilling your food is one way to ensure you eat healthier. In addition to proteins, grilling vegetables is one way to jump-start yourself to a healthier you and bonus…grilled veggies are delicious!

These low-calorie Grilled Vegetarian Stuffed Mushrooms are hearty enough that just a few will leave you satisfied and fun enough that they easily fit in as a party food offering for the Big Game or really any occasion.

Grilled Mushrooms

Grilling the mushrooms lends a delicious charring and smokiness. Mushrooms don’t take long to grill. You need to watch them: too short and they are still raw; too long and they will collapse. When you grill your mushrooms just right, stuff them with this fresh and simple Greek salad or whatever filling you enjoy.

Grilled Stuffed Greek Mushrooms

Tomatoes, scallions and Feta, mingling together with Greek dressing make a delicious combination. Start to finish, you are looking at less than 20 minutes to make a few dozen of these. Clean the mushrooms, grill ’em, stuff ’em and enjoy!


  • 24 large Mushrooms
  • 2 pints grape tomatoes
  • 1 bunch scallions
  • 8 oz. brick Feta cheese
  • 1/3 cup grapeseed or olive oil
  • 1 Tablespoon Greek seasoning
  • Salt & pepper


  • Clean and stem mushrooms. Set stems aside for use in a stir-fry or salad.
  • Cut grape tomatoes into fourths and slice scallions thinly into rounds.
  • Mix oil and Greek seasoning (or use your favorite prepared Greek dressing).
  • Lightly brush mushrooms all over with dressing and season with salt and pepper.
  • Combine tomatoes and scallions in a bowl, break apart Feta, add it in, toss with dressing and set aside.
  • Preheat grill to medium-high. Grill mushrooms face down for 2 minutes, flip over and grill for another minute or until cooked to your preference. Cook time will vary by mushroom size.
  • Fill mushrooms with salad mixture (straining out most of the oil) and serve.
  • If you have any leftover filling, enjoy with crackers or on its own.

grilled stuffed mushrooms

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