Mediterranean Lamb and Feta Stuffed Mushrooms with Toasted Breadcrumbs

Quick Recipe Version (TL;DR)

• Yield: 6 appetizer servings (about 18–20 stuffed mushrooms)
• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Total Time: 42 minutes

Quick Ingredients

• 18–20 cremini (baby bella) mushrooms (about 1 1/4 lb / 565 g)
• 3 tbsp extra-virgin olive oil, divided
• 1/2 tsp kosher salt, divided (plus more to taste)
• 1/4 tsp black pepper (plus more to taste)
• 1/2 lb (225 g) ground lamb
• 1/2 medium yellow onion, finely chopped (about 1/2 cup / 80 g)
• 3 garlic cloves, minced, divided
• 1 tsp ground cumin
• 1 tsp dried oregano
• 2 tbsp tomato paste
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1/2 cup (75 g) crumbled feta
• 3 tbsp chopped fresh parsley, divided
• 1/2 cup (30 g) panko breadcrumbs

Do This

• 1. Heat oven to 400°F (205°C). Line a rimmed baking sheet with foil or parchment.
• 2. Remove mushroom stems, chop stems, and toss caps with 1 tbsp olive oil, 1/4 tsp salt, and pepper. Arrange caps cavity-side up.
• 3. Toast panko with 1 tbsp olive oil and 1 minced garlic clove in a skillet until golden, 3–4 minutes. Stir in 1 tsp lemon zest and 1 tbsp parsley.
• 4. Cook lamb with onion and chopped mushroom stems in 1 tbsp olive oil until browned and cooked through, 6–8 minutes.
• 5. Stir in 2 garlic cloves, cumin, oregano, tomato paste, lemon juice, and remaining salt; cool 5 minutes, then fold in feta and 2 tbsp parsley.
• 6. Mound filling into mushroom caps and bake 16–18 minutes until juicy and hot in the center (lamb mixture at least 160°F / 71°C).
• 7. Top with toasted breadcrumbs (and extra parsley if you like). Broil 1–2 minutes for extra crunch (optional).

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Why You’ll Love This Recipe

• Mediterranean comfort in two bites: savory lamb, tangy feta, lemon, and herbs in a tidy little package.
• Juicy, not dry: the mushrooms roast like little bowls, catching all the flavorful lamb juices.
• Crunchy finish: garlicky toasted breadcrumbs add the perfect contrast to the tender filling.
• Party-friendly: easy to prep ahead, then bake right before serving.

Grocery List

• Produce: cremini mushrooms, yellow onion, garlic, lemon, fresh parsley
• Dairy: feta cheese
• Meat: ground lamb
• Pantry: extra-virgin olive oil, panko breadcrumbs, tomato paste, ground cumin, dried oregano, kosher salt, black pepper

Full Ingredients

For the Mushrooms

• 18–20 cremini (baby bella) mushrooms (about 1 1/4 lb / 565 g), wiped clean
• 1 tbsp extra-virgin olive oil
• 1/4 tsp kosher salt
• 1/4 tsp black pepper

For the Lamb and Feta Filling

• 2 tbsp extra-virgin olive oil
• 1/2 medium yellow onion, finely chopped (about 1/2 cup / 80 g)
• Chopped mushroom stems (from the 18–20 mushrooms)
• 1/2 lb (225 g) ground lamb
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 2 tbsp tomato paste
• 2 tbsp fresh lemon juice
• 1/4 tsp kosher salt (plus more to taste)
• 1/4 tsp black pepper (plus more to taste)
• 1/2 cup (75 g) crumbled feta
• 2 tbsp chopped fresh parsley

For the Toasted Breadcrumb Topping

• 1 tbsp extra-virgin olive oil
• 1/2 cup (30 g) panko breadcrumbs
• 1 garlic clove, minced
• 1 tsp lemon zest
• 1 tbsp chopped fresh parsley
• Pinch of kosher salt (about 1/16 tsp)

Optional Garnish (Nice for Serving)

• Extra chopped parsley
• Extra crumbled feta
• Lemon wedges

Step-by-Step Instructions

Step 1: Preheat the oven and prep the pan

Arrange an oven rack in the center position. Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with foil or parchment for easy cleanup.

Step 2: Prep the mushrooms

Gently twist and remove the mushroom stems. Finely chop the stems (they add great flavor and keep the filling moist).

Place the mushroom caps on the baking sheet, cavity-side up. Drizzle with 1 tbsp olive oil and sprinkle with 1/4 tsp kosher salt and 1/4 tsp black pepper. Rub lightly to coat.

Step 3: Toast the garlicky breadcrumbs

In a medium skillet over medium heat, warm 1 tbsp olive oil. Add 1/2 cup panko and 1 minced garlic clove. Cook, stirring often, until the crumbs are deep golden and fragrant, 3–4 minutes.

Remove from the heat and stir in 1 tsp lemon zest, 1 tbsp parsley, and a small pinch of salt. Transfer to a bowl so it doesn’t keep browning in the hot pan.

Step 4: Brown the lamb with onion and mushroom stems

Wipe out the skillet if needed, then return it to medium-high heat. Add 2 tbsp olive oil. Add the chopped onion and chopped mushroom stems and cook until softened, 3 minutes.

Add the ground lamb. Cook, breaking it up with a spoon, until browned and cooked through, 6–8 minutes. If there’s excess fat, carefully spoon off all but about 1 tablespoon (leave a little for flavor and moisture).

Step 5: Season the filling, then fold in feta and herbs

Reduce heat to medium. Add 2 minced garlic cloves, 1 tsp cumin, and 1 tsp oregano. Stir until fragrant, 30 seconds.

Stir in 2 tbsp tomato paste and cook it for 1 minute to deepen the flavor. Add 2 tbsp lemon juice, 1/4 tsp kosher salt, and 1/4 tsp black pepper.

Remove from heat and let the mixture cool for 5 minutes (this helps keep the feta from melting completely). Fold in 1/2 cup crumbled feta and 2 tbsp parsley. Taste and adjust salt and pepper as needed (feta can be salty).

Step 6: Stuff the mushrooms and bake until juicy

Spoon and gently mound the lamb mixture into each mushroom cap (a heaping tablespoon or two per mushroom, depending on size). Pack lightly so the filling stays put, but don’t crush the mushrooms.

Bake at 400°F (205°C) until the mushrooms are tender and juicy and the filling is hot, 16–18 minutes. For food safety, the center of the lamb filling should reach 160°F (71°C).

Step 7: Add the toasted breadcrumb topping and finish

Sprinkle each mushroom with the toasted breadcrumbs (a generous pinch each). For an extra-crisp finish, set the oven to broil (high) and broil for 1–2 minutes, watching closely so the crumbs don’t burn.

Serve warm. If you like, finish with a little extra parsley, a pinch of feta, and lemon wedges on the side.

Pro Tips

• Choose the right mushrooms: Look for caps that are 1 1/2 to 2 inches wide, fairly flat, and not too cracked. They hold filling best.
• Don’t soak mushrooms: A quick wipe with a damp paper towel keeps them from getting waterlogged and shrinking.
• Cool before adding feta: Let the lamb mixture cool for 5 minutes so the feta stays pleasantly crumbly instead of disappearing into the filling.
• Toast crumbs separately: Pre-toasting guarantees crunch. If you add raw breadcrumbs, they can turn soft from the mushroom juices.
• Prevent sticking: Foil plus a light brush of oil (or parchment) makes it easier to lift the mushrooms without tearing.

Variations

• Greek-style herb swap: Replace half (or all) of the parsley with fresh mint or dill for a brighter, more traditional Greek flavor.
• Spicy Mediterranean: Add 1/4 tsp red pepper flakes to the lamb, or finish with a drizzle of harissa or chili oil.
• Make it beef (still delicious): Substitute 1/2 lb (225 g) ground beef for the lamb; keep everything else the same.

Storage & Make-Ahead

Refrigerate: Store cooled leftovers in an airtight container for up to 3 days. For best texture, store extra breadcrumbs separately if possible.

Reheat: Warm on a baking sheet at 350°F (175°C) for 10–12 minutes until hot, then add (or refresh) the breadcrumb topping. Avoid the microwave if you want to keep the mushrooms from turning rubbery.

Make-ahead: You can cook the lamb filling and toast the breadcrumbs up to 1 day ahead. Refrigerate separately. Stuff the mushrooms right before baking, or stuff up to 6 hours ahead and keep covered in the fridge; bake as directed (add 2 extra minutes if baking straight from cold).

Nutrition (per serving)

Approximate, per serving (about 3 stuffed mushrooms): 260 calories, 17 g protein, 18 g fat, 9 g carbs, 1 g fiber, 3 g sugar, 520 mg sodium.