Roasted Feta Stuffed Mushrooms

Name: Roasted Feta Stuffed Mushrooms
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 8 large (flat mushrooms ca. 90-100g each); 3 Tbsp olive oil; 200 g feta cheese (crumbled); 100 g 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)

Jay Wadams
28th May 2020
1 Comment

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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.

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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.

Roasted Feta Stuffed Mushrooms Ingredients

If you can’t track down any Portobello mushrooms, don’t despair. This recipe is just as good made with regular 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, mushrooms, and herbs shine without bulking them out. Served with a loaf of good-quality bread, they are more than satisfying.

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; 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?

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.

Use a good quality, tangy feta cheese for the best flavour.

I’ve used big Portobello-style mushrooms here, but you can use small mushrooms too – in fact they make great party snacks!