Stuffed mushrooms are a tasty appetizer, and these Low-Carb Stuffed Mushrooms with Olives and Feta are so easy to make!

PIN the mushrooms to make them later!

If you’re looking for low-carb Super Bowl food, there are a lot of options here, including Amazing Low-Carb Chili Recipes, Low-Carb Meatballs, and my big collection of 50+ Low-Carb and Gluten-Free Appetizer Recipes. But you can never have too many delicious low-carb appetizers, right? So today I am reminding you about this amazing low-carb recipe for Stuffed Mushrooms with Olives and Feta.

This meatless version of stuffed mushrooms with a Greek twist uses mushroom stems, olives, green onions, and Feta cheese for the stuffing, and I replaced the bread crumbs with Almond Meal for a low-carb and Keto stuffed mushroom. I got the original recipe from a Greek friend, and we first made these low-carb stuffed mushrooms with Kalamata olives. But the second time we made them we just used a can of regular black olives, for a version for anyone who’s not a Kalamata olive fan!

Take your pick on the olives, but if you like stuffed mushrooms I hope you’ll give these tasty low-carb stuffed mushrooms a try. And if you’re not looking for  game-day food, I think low-carb stuffed mushrooms would make a delicious side dish for mushroom lovers any time of year; enjoy!

We cooked the mushrooms in a large cast-iron pan so we could serve them in the pan, but if you don’t have a pan like that just use any baking sheet. And to make this new low-carb version of stuffed mushrooms even easier, we skipped the food processor and just chopped ingredients by hand and then mashed them slightly with an old-fashioned potato masher (affiliate link)!

Mushrooms do release some water when they cook and almond meal won’t absorb that like breadcrumbs do, so be prepared that you might want to take a paper towel and blot off some liquid before serving the mushrooms. 

What ingredients do you need for this recipe?

How to make these Stuffed Mushrooms with Olives and Feta:

(Scroll down for complete printable recipe including nutritional information.)

  1. Preheat oven to 450F/230C.
  2. Wash mushrooms if needed, pat dry, gently remove stems, and put them stem-side down on the baking sheet or cast iron pan.
  3. Bake 5-6 minutes, or just until mushrooms barely start to soften and some water has evaporated.
  4. While mushrooms cook, chop the olives, mushroom stems, and green onions, and crumble the Feta.
  5. Combine chopped ingredients with the Almond Flour (affiliate link), Greek Seasoning (affiliate link), and a drizzle of olive oil.
  6. Stir together, then use a potato masher (affiliate link) to mash the stuffing ingredients together.
  7. Remove mushrooms from the oven, turn them over.
  8. Use a spoon to stuff the cavity in each mushroom with the filling mixture. (Hold them over the bowl when you stuff so you don’t make a mess on the pan.)
  9. Put mushrooms back into the oven and cook until mushrooms are cooked through and stuffing is piping hot, about 8-12 minutes.
  10. Blot the pan with paper towels if there’s excess liquid when you remove them from the oven.
  11. Serve hot, and wait for compliments!

More Low-Carb Recipes with Mushrooms and Feta:

Ingredients

  • 20 large mushrooms, washed and stems removed
  • 1/2 cup chopped mushroom stems
  • 1/4 cup chopped green onions
  • 1/2 cup chopped Kalamata olives or regular black olives
  • 1/2 cup Feta cheese
  • 1 tsp. Greek Seasoning
  • 1/2 cup Almond Flour (See note for more about these ingredients.)
  • drizzle of olive oil if needed

Instructions

  1. Preheat oven to 450F/230C. Wash mushrooms, remove stems, spray pan lightly with oil-based non-stick spray or mist with olive oil, and place mushrooms stem-side down on baking sheet or cast-iron pan
  2. Bake mushrooms 5-6 minutes, just long enough to dry out some of the water.
  3. While mushrooms cook, chop the olives, mushroom stems, and green onions, and crumble the Feta. Combine chopped ingredients with the  Almond Flour (affiliate link), Greek Seasoning, and a drizzle of olive oil.
  4. Stir to combine, then use a potato masher (affiliate link) to mash the stuffing ingredients together. If the mixture seems dry, use a couple of drizzles of olive oil to make it stick together.
  5. Fill inside of each mushroom cap with filling, pressing down so it stays in the mushrooms. (If you hold mushrooms over the bowl when you stuff them you can avoid making a mess in the pan.)
  6. Bake mushrooms for 8-12 minutes, until mushrooms are hot and slightly browned and cheese is partially melted. Blot the pan with paper towels if there’s excess liquid when you remove them from the oven.
  7. Serve immediately.

Notes

Almond Flour (affiliate link) is sold at Costco now in many places.

The original stuffed mushrooms recipe with breadcrumbs came from a Greek friend; updated to a low-carb version by Kalyn, Jake, and Kara in 2018.

Related
Try This Next Grandma Denny’s Homemade Ranch Dip

Nutrition Information:

Yield:

20

Serving Size:

1

Amount Per Serving:
Calories: 44Total Fat: 4gSaturated Fat: 1gUnsaturated Fat: 3gCholesterol: 3mgSodium: 133mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 2g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Replacing the breadcrumbs in the original recipe with Almond Flour makes this recipe for Low-Carb Stuffed Mushrooms suitable for low-carb or low-glycemic diets. Nut flours are phase two for the South Beach Diet, but you’re not eating much of it in a few mushrooms, so I wouldn’t worry too much about enjoying a couple of mushrooms, even for phase one!

Find More Recipes Like This One:
Use Appetizers to find more low-carb recipes like this one! Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was first posted in 2018. It was last updated in 2021.

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Grandma Denny’s Homemade Ranch Dip

My Grandma Denny’s Homemade Ranch Dip was a Denny family favorite long before anyone heard of Ranch Dressing! And this family favorite Ranch Dip is a delicious low-carb and keto dip recipe and in my family this makes an appearance at every holiday gathering!

PIN Grandma Denny’s Homemade Ranch Dip to try it later!

My Grandma Denny’s Homemade Ranch Dip is one of my favorite memories from childhood! As early as I can remember, my Grandma Denny made a fantastic dip that she served with carrots and celery as an appetizer at every family gathering. In those days we called Grandma’s homemade ranch dip just *Vegetable Dip* as if there was only one kind of dip that could possibly be served with veggies.

This was long before the introduction of Ranch Dressing to the American culinary scene, and obviously my Grandma Denny was ahead of her time, because  now people all over the country are eating Ranch Dip with veggies. And in my own extended family, there would never be a holiday gathering without this delicious homemade Ranch Dip on the table.

Of course there’s nothing wrong with making Ranch-Style Vegetable Dip using a package mix if that time-saver works for you. But my grandma’s Homemade Ranch Dip is a bit fresher tasting as well as being low in carbs, and if you usually use the mix but don’t have a package on hand I bet you’ll love my Grandma’s recipe.

Grandma Denny always used full-fat mayo and sour cream, but for anyone wanting lower fat you can obviously make this with reduced-fat products if you prefer. Or if you don’t like mayo, you might prefer the variation below for Greek Yogurt Ranch Dip, made with Greek yogurt and blended cottage cheese for a higher protein, lower-fat dip.

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

Can you make this dip with onion powder?

I love the flavor the grated onion gives to my Grandma Denny’s homemade ranch dip. But if you prefer or want to save time, just use 1 tsp. onion powder.

Can you make this homemade ranch dip with Greek Yogurt?

I sometimes make a variation of this that I call Greek Yogurt Ranch Dip that’s lower in fat and higher in protein. For that variation follow this recipe but replace the sour cream with one cup of cottage that’s blended in the food processor until it’s nearly smooth and replace the mayo with one cup fat-free Greek Yogurt. (This is the version I would make when I was strictly following the original South Beach Diet.)

Want a version of ranch dip with more texture?

You can make a variation of this homemade ranch dip recipe with a little chopped red onion, finely diced cucumber, and finely diced red pepper if you’d like a chunkier dip. I would use about 2 T of each.

How to Make Grandma Denny’s Homemade Ranch Dip:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

  1. My Grandma always used Bon Appetit Seasoning Salt as the secret seasoning in her vegetable dip, but it’s no longer being made (sob!) If you still have Bon Appetit, use it, but now I use Beau Monde Seasoning (affiliate link). If you’re in Europe you can also use Trocomare Seasoning. (affiliate link)
  2. Grate a small amount of raw onion into a bowl.  (I use the large side of a box grater; don’t use a microplane grater which just turns the onion to liquid.)
  3. Add mayo and sour cream to bowl.
  4. Then add Beau Monde Seasoning and dried dill weed (affiliate link).
  5. Mix all ingredients together well with a whisk. You can use a food processor as well, but the whisk is quicker.
  6. Let the dip chill in the refrigerator for at least an hour or two for best flavor.
  7. Serve with raw vegetables like celery, sugar snap peas, bell pepper strips, jicama, radishes, broccoli, or cauliflower.
  8. This is also good with carrots or as a dip for baked sweet potato fries for those who don’t mind more carbs.
  9. I tested this out on my friend Robin and she gave it two thumbs up!

More Tasty Vegetable Dips You Might Like:

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

Ingredients

  • 1 cup sour cream (see notes)
  • 1 cup mayo (see notes)
  • 1 tsp. grated onion
  • 2 tsp. dried dill weed
  • 2 tsp. Beau Monde Seasoning (see notes)

Instructions

  1. Grate onion into a bowl, using the large side of a box grater or flat grater (not a microplane grater.)
  2. Add all other ingredients to the bowl and stir together with a whisk (or you can use a food processor, but it’s not necessary.)
  3. Chill an hour or so before serving.

 

Related
Popular Recipe Spicy Bacon-Wrapped Chicken Bites

Notes

I only use Daisy full-fat sour cream and full-fat mayo for this recipe but if you prefer to make a lower-fat version of the recipe you can definitely use reduced fat sour cream and mayo.

My Grandma always used Bon Appetit Seasoning for this. When that was discontinued I started making it with Beau Monde Seasoning (affiliate link), which is almost identical in flavor.

This will keep in the refrigerator for several weeks. Nutritional information doesn’t include vegetables and is calculated on 1/4 cup serving size.

Recipe from my Grandma Denny, who was a wonderful cook!

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving:
Calories: 245Total Fat: 26gSaturated Fat: 6gUnsaturated Fat: 18gCholesterol: 29mgSodium: 564mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 1g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Grandma Denny’s Homemade Ranch Dip is great for low-carb diets.Eat with low-carb vegetables like celery, sugar snap peas, jicama, bell pepper strips, radishes, broccoli, or cauliflower for low-carb diets. If you’re making this for the original South Beach Diet the Greek Yogurt Ranch Dip variation above is better for South Beach. 

Find More Recipes Like This One:
Use Appetizers to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
Kalyn was making this dip recipe long before the existence of the internet, and it was first posted on this site in 2005 (probably without a single photo in those days.) The recipe was last updated with more information in 2023.

Share This:

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.



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Hi, I'm Alex!

I love sharing easy, healthy, and family-friendly recipes that anyone can make at home.