Where does Stuffed Mushrooms come from?

Stuffed Mushrooms — country of origin: Greece.

What is Stuffed Mushrooms made of?

Button mushroom, feta, olive oil, garlic, spring onion, breadcrumbs, parsley, oregano, lemon juice, black pepper.

Which allergens does Stuffed Mushrooms contain?

Contains cereals and gluten-containing products. Contains milk and milk products (including lactose).

How do you pronounce Stuffed Mushrooms?

Μανιτάρια γεμιστά (Greek) is pronounced /maniˈtarʝa ʝemiˈsta/.

Stuffed Mushrooms

Μανιτάρια γεμιστάPronunciation (IPA) /maniˈtarʝa ʝemiˈsta/

Mushroom caps filled with feta, garlic and herbs and baked until the top colours — a Greek meze plate eaten warm with lemon and bread.

Also known as: Manitaria gemista · Greek stuffed mushrooms

Allergens & declarations

Contains

Cereals (gluten)

Wheat

Contains cereals and gluten-containing products

Milk (including Lactose)

Contains milk and milk products (including lactose)

This describes the classic recipe, so you know what to ask about. It is not a declaration for any particular kitchen — recipes and suppliers vary, and only the restaurant can tell you what is in the dish it serves.

In detail

Stuffed mushrooms are mushroom caps filled with feta and herbs and baked until the cheese colours. In Greece they belong to the meze table, alongside the many other things the kitchen fills and puts in the oven.

What it really is

The cap is the vessel. Stems are twisted out and usually chopped back into the filling, the hollow is brushed with olive oil, and the cheese goes in. Feta does most of the work: it is salty enough to season the whole bite, and it softens rather than melts, so the filling keeps its shape. Garlic, spring onion, parsley and oregano go in with it, and breadcrumbs are added when the mixture is too wet.

Fifteen to twenty minutes in a hot oven is the whole of the cooking. The mushrooms give up water, the tops take colour, and the caps stay firm enough to pick up. Longer, and they collapse into the tray.

How it is served

Warm rather than hot, in a small dish, as meze or a starter.
With lemon squeezed over and bread to catch the oil.
Several to a portion — this is finger food, not a plated course.

Name the cheese: feta reads differently from a mild white cheese, and it sets the salt level.
Mention the breadcrumbs — they are the wheat in an otherwise gluten-free dish.
Vegetarian as standard, and worth labelling as such.

Typical ingredients

Put it on your menu with Menuella

Frequently asked questions

What is Stuffed Mushrooms?: Mushroom caps filled with feta, garlic and herbs and baked until the top colours — a Greek meze plate eaten warm with lemon and bread.
Where does Stuffed Mushrooms come from?: Stuffed Mushrooms — country of origin: Greece.
What is Stuffed Mushrooms made of?: Button mushroom, feta, olive oil, garlic, spring onion, breadcrumbs, parsley, oregano, lemon juice, black pepper.
Which allergens does Stuffed Mushrooms contain?: Contains cereals and gluten-containing products. Contains milk and milk products (including lactose).
What is Stuffed Mushrooms also known as?: Manitaria gemista, Greek stuffed mushrooms.
How do you pronounce Stuffed Mushrooms?: Μανιτάρια γεμιστά (Greek) is pronounced /maniˈtarʝa ʝemiˈsta/. Select the speaker button next to the dish name to hear it.