Roasted Feta Stuffed Mushrooms
by Jay Wadams
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!
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
optional:
- 2 Italian-style pork sausages
to serve:
- small bunch flat-leaf parsley
- 1 baguette or similar white bread toasted
Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com
Instructions
- 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
Serving: 1g | Calories: 600kcal | Carbohydrates: 53g | Protein: 21g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 17g | Cholesterol: 80mg | Sodium: 1224mg | Fiber: 3g | Sugar: 8g