
This simple Keto Greek Stuffed Mushrooms recipe is loaded with flavor and is a delicious way to enjoy ground beef. They make a great low carb lunch or dinner.
These Keto Greek Stuffed Mushrooms are the sixth recipe of 8 in our quick and easy, ground beef recipes series. It starts out with cooking 4lb/1.8kg of meat to make our Basic Ground Beef, then turn that into 8 different recipes.
This Low Carb Greek Stuffed Mushrooms recipe makes 3 serves. 1 serving is 2 stuffed mushrooms and has 4g net carbs.
Store leftover Keto Greek Stuffed Mushrooms in the fridge for up to 2 days.
Keto Greek Stuffed Mushrooms Ingredients

- 6 Portobello Mushrooms
- 1 tablespoon of Olive Oil
- ½ Red Onion, diced
- 1 teaspoon of Garlic Powder
- 1 teaspoon of Dried Oregano
- ½ teaspoon of Dried Mint
- 7 ounces of Basic Ground Beef
- 1 small Tomato, diced
- 1 cup of Baby Spinach, roughly chopped (or ⅓ cup of Frozen Spinach, defrosted and liquid squeezed out)
- 1 tablespoon of Red Wine Vinegar
- ¼ cup of Kalamata Olives, chopped
- ½ cup of Feta Cheese, diced
- Salt, to taste
- Pepper, to taste
How to Make Keto Greek Stuffed Mushrooms

- Preheat your oven to 190C/375F. Line a baking sheet with parchment paper.
- Remove the stalks from the mushrooms.
- Place the mushrooms onto your baking sheet, spray both sides with olive oil and season with salt and pepper.
- Bake for 10-12 minutes, until cooked through. Pour off an excess liquid that has released.
- While the mushrooms are cooking, place a nonstick frying pan over high heat. Add the oil and onion and saute for 3 minutes.
- Add the garlic powder, oregano, and mint and mix well, before adding the cooked ground beef.
- Add the tomato and cook for 2 minutes, then add the spinach. Mix well.
- Add the vinegar and olives and cook for another minute.
- Sprinkle over the feta cheese and remove from the heat. Set aside until the mushrooms are cooked.
- Use a paper towel to remove any excess liquid from the mushrooms.
- Spoon the meat mixture evenly on top of the mushrooms.
- Return to the oven for 5-10 minutes, or until the feta has browned slightly.
- Serve hot.

Keto Greek Stuffed Mushrooms
Ingredients
- 6 Portobello Mushrooms
- 1 tablespoon Olive Oil
- ½ Red Onion diced
- 1 teaspoon Garlic Powder
- 1 teaspoon Dried Oregano
- ½ teaspoon Dried Mint
- 7 ounces Basic Ground Beef
- 1 small Tomato diced
- 1 cup Baby Spinach roughly chopped
- 1 tablespoon Red Wine Vinegar
- ¼ cup Kalamata Olives chopped
- ½ cup Feta Cheese diced
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 190C/375F. Line a baking sheet with parchment paper.
- Remove the stalks from the mushrooms.
- Place the mushrooms onto your baking sheet, spray both sides with olive oil and season with salt and pepper.
- Bake for 10-12 minutes, until cooked through. Pour off an excess liquid that has released.
- While the mushrooms are cooking, place a nonstick frying pan over high heat. Add the oil and onion and saute for 3 minutes.
- Add the garlic powder, oregano, and mint and mix well, before adding the cooked ground beef.
- Add the tomato and cook for 2 minutes, then add the spinach. Mix well.
- Add the vinegar and olives and cook for another minute.
- Sprinkle over the feta cheese and remove from the heat. Set aside until the mushrooms are cooked.
- Use a paper towel to remove any excess liquid from the mushrooms.
- Spoon the meat mixture evenly on top of the mushrooms.
- Return to the oven for 5-10 minutes, or until the feta has browned slightly.
- Serve hot.
Nutrition

Get ready for these delicious recipes to come on our Easy Ground Beef series (we’ll add links as they are published);
- Keto Bolognese Casserole
- Keto Sheet Pan Nachos
- Keto Carnivore Baked Eggs
- Keto Mexican Peppers
- Keto Ground Beef Stir Fry
- Keto Taco Casserole
- Keto Cheeseburger Soup
To make a larger batch of this Keto Greek Stuffed Mushrooms recipe adjust the servings above.