I love mushrooms. Truly, mushrooms would have to be one of my desert-island foods. Whether fancy shiitake, the prized porcino, colourful pfifferlinge or plain old button mushrooms, they are all delicious, with their earthy flavour and delicate texture. Whatever time of year it is, mushrooms will find their way into my shopping basket, ready for risotto, a salad, a quiche, or in a creamy sauce to go with steak. This week I spotted some glorious, gigantic, Portobello style mushrooms, just begging to be taken home and turned into Roasted Feta Stuffed Mushrooms.
These gigantic mushrooms are so good just by themselves, brushed with butter and perhaps a touch of garlic and quickly grilled. Stuff them with tangy, salty feta, herbs and lemon zest however, and you have a truly delicious meal. Today I bumped the flavour up even further by crumbling over some coarse, Italian-style pork sausage, and served them with some crunchy toasted baguette. Heaven on a plate.
If you can’t track down any Portobello mushrooms, don’t despair. This recipe is just as good made with normal button mushrooms, in fact, they make terrific appetisers or finger food for a party. You’ll see lots of recipes online where mushrooms are stuffed with breadcrumbs, but I prefer to let the flavours of the cheese, mushroom and herbs shine without bulking them out. Served with a loaf of good quality bread, they are more than satisfying.
What’s your favourite mushroom recipe? Are you brave enough to go mushroom picking? Let me know in the comments below! Take care out there and happy cooking xJ.
Let me know if you try this recipe in the comments below, or using the hashtag #daysofjay on Instagram. Happy cooking!
Roasted Feta Stuffed Mushrooms
These Roasted Feta Stuffed Mushrooms are packed with flavour and make a fantastic lunch with crusty bread. Serve them as a side dish with a juicy steak if you’re feeling decadent!
- 8 large, flat mushrooms ca. 90-100g each
- 3 Tbsp olive oil
- 200g feta cheese, crumbled
- 100g cream cheese
- 1 tsp dried oregano
- 2-3 cloves garlic, crushed
- zest of 1 large lemon
- sea salt and black pepper
- 2 Italian-style pork sausages
- small bunch flat-leaf parsley
- 1 baguette or similar white bread, toasted
Heat the oven to 220°C / 425°F / Gas 7 and line an oven tray with baking paper.
Twist the stems to remove them from the mushrooms, then brush the mushrooms with half of the oil and place on the prepared tray.
Dice the stems finely and place in a mixing bowl with the feta, cream cheese, oregano, garlic, lemon zest and remaining oil. Season well with salt and pepper, then stir to combine.
Divide the feta stuffing evenly between the mushroom caps, piling it loosely rather than packing it down. If using, remove the skin from the sausages and crumble the meat around the mushrooms on the tray.
Roast in the preheated oven for 20-25 minutes, until the mushrooms are soft and juicy and the feta is beginning to brown.
Brush the sides of the mushrooms with a little of the oil from the tray, then serve immediately, scattered with parsley and toasted baguette.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 600Total Fat: 35gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 80mgSodium: 1224mgCarbohydrates: 53gFiber: 3gSugar: 8gProtein: 21g
Nutrition information is calculated automatically and isn’t always accurate.
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FREQUENTLY ASKED QUESTIONS
I can’t get large / Portobello-style mushrooms! Can I still make this recipe?
Yes! This recipe works well for smaller mushrooms too, and in fact, it is a delicious appetiser for a party. Just divide the stuffing between the mushrooms and proceed as per the recipe. Check to see how tender the mushrooms are after 20 minutes.
The recipe has sausage in it – do I need to use it?
Not at all! I like to bulk this recipe up by adding a little meat, but nothing is stopping you making it completely vegetarian.
Can I make this recipe in advance?
Yes, the mushrooms can be prepared and refrigerated for up to 2 days. After cooking they will keep in the fridge for around three days. To reheat, cover loosely with tinfoil and heat in a low oven.