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Mediterranean Stuffed Mushrooms

Mediterranean Stuffed Mushrooms
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The following recipe and photography was provided by Christina Musgrave of Tasting with Tina.

These Mediterranean Stuffed Mushrooms are a delicious, easy and healthy meatless entrée or side dish.

Mediterranean Stuffed Mushrooms

Loaded with a flavorful mixture of garlic, cream cheese, sun-dried tomatoes and roasted red peppers and baked until bubbly, mushrooms have never looked or tasted so vibrant!

Finished with crumbled feta cheese and fresh basil, I recommend pairing these with a fresh salad and Heinen’s rice or quinoa blends for a complete meal.

Mediterranean Stuffed Mushrooms

Mediterranean Stuffed Mushrooms


  • 6 portobello mushrooms
  • 8 oz. cream cheese, at room temperature
  • 2 garlic cloves, minced
  • 1 cup Heinen's roasted red peppers, diced
  • 1 cup Heinen’s jarred sun-dried tomatoes, sliced
  • 1/2 cup Heinen’s crumbled feta cheese
  • Fresh basil, for serving


  1. Preheat the oven to 400°F.
  2. Remove the stems from the mushrooms. Use a spoon to remove the dark gills, then rinse to remove any excess dirt.
  3. Place the mushroom caps on a lined baking sheet.
  4. Combine the cream cheese, garlic, roasted red peppers and sun-dried tomatoes in a medium-size bowl. Mix well.
  5. Stuff each mushroom cap with the filling and bake for 25 minutes.
  6. Top with crumbled feta cheese and fresh basil.
  7. Serve.

Mediterranean Stuffed Mushrooms

Christina Musgrave

By Christina Musgrave

Christina Musgrave is a recipe developer, food photographer and food writer. She’s always looking forward to her next meal. Her blog, Tasting with Tina, is a celebration of easy yet delicious recipes that help busy families create delicious meals and memories in their homes.

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