Feta Stuffed Mushrooms

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These Feta Stuffed Mushrooms are the best stuffed mushrooms recipe ever. They are such a hit at every party!

Feta Stuffed Mushrooms

This very simple appetizer recipe is perfect for cocktail hour when you’re watching your calories. There are only 59 calories for 4 stuffed mushrooms! This recipe makes just 8 mushrooms meant to be shared between two people. You can certainly double the recipe if you want to make more.

How to make Feta Stuffed Mushrooms:

Easy recipe alert! These stuffed mushrooms are so easy to make. You’ll need 8 mushrooms. You can use any kind of mushroom, but I usually like to use the white button mushrooms for these. Stems are removed from each mushrooms, but plan to save two of the stems. You’ll wash the mushrooms and then set them aside to dry. Two mushroom stems are chopped and added to a bowl. Feta cheese, parsley, lemon juice, lemon zest, olive oil and cayenne pepper are added to the stems. That’s what makes the filling for the mushrooms. The filling is mounded into the mushrooms, and they are baked for 15 minutes. So simple!

Feta Stuffed Mushrooms

Weight Watchers points:

This recipe is WW friendly! Each serving of these Feta Stuffed Mushrooms (2 mushrooms) will cost you just 2 points on any color plan on the WW program. And if you were to “accidentally” eat all 8 mushrooms, it will still only cost you 2 total points. Enjoy1

Here are a few more recipes for stuffed mushrooms you might enjoy:

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Feta Stuffed Mushrooms

Easy appetizer recipe!
1 1 1
Prep Time 15 minutes
Cook Time 15 minutes
Servings 2 servings (4 mushrooms per serving)
Calories 58kcal
Course Appetizer
Cuisine American
Keyword feta cheese, stuffed mushrooms


  • 8 medium mushrooms
  • 2 tablespoons reduced fat feta cheese
  • 1/2 tablespoon chopped fresh Italian parsley
  • 1 teaspoon freshly squeezed lemon juice
  • 1/2 teaspoon grated lemon zest
  • 1/2 teaspoon olive oil
  • 1/8 teaspoon ground cayenne pepper, or to taste


  • Preheat the oven to 425 degrees F. Spray a small baking dish with nonstick spray.
  • Lightly rinse the mushrooms and pat dry with paper towels. Pull off the stems and save two. Mince the tender portion of those two mushroom stems and place in a small bowl. Place the mushrooms, removed stem-side-up, in the prepared baking dish.
  • Add the remaining ingredients to the minced stems in the bowl. Stir to mix well. Divide the mixture between the mushroom caps, using a small spoon, mounding the filling into the center of each mushroom.
  • Bake 13 to 15 minutes, or until the mushrooms are tender and the filling mixture is hot and sizzling. Let the mushrooms cool slightly before serving.


Serving: 1serving (4 mushrooms) | Calories: 58kcal | Carbohydrates: 4g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 138mg | Potassium: 229mg | Fiber: 1g | Sugar: 2g | Vitamin A: 136IU | Vitamin C: 4mg | Iron: 1mg | Blue WW Smartpoints: 1 | Green WW Smartpoints: 1 | Purple WW Smartpoints: 1
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  • Jessica@Healthy Exposures wrote:

    mmm – these look amazing! I love feta – these will definitely need to be made soon!

  • LilSis wrote:

    Thanks for the great healthier version of stuffed mushrooms. I’ll definitely be making these soon. I love feta!

  • Connie Weiss wrote:

    These will be perfect with the low carb items I’m making!

    I’m so excited to make them!

  • Divina wrote:

    This is great dish. I love mushrooms and feta cheese. The flavors explode inside your mouth with all the other ingredients.