Sausage and Mushroom Feta Caps

I love this recipe.  It comes together pretty easy.  You can prep and stuff them ahead of time, and bake them when ready to serve.

Ingredients:

  • ¼ cups olive oil, divided
  • 4 hot Italian sausages, casings removed
  • 1 onion, diced
  • 1 teaspoon dried oregano
  • ½ teaspoon chili flakes
  • 2 cloves garlic, minced and divided
  • 1 cup Feta cheese, crumbled
  • ½ cup panko breadcrumbs
  • ¼ cup chopped flat leaf parsley
  • 25-30 large mushrooms, stems removed
  • Salt and fresh group pepper to taste

Directions:

  1. Preheat oven to 350 degrees
  2. Line a baking sheet with parchment paper or aluminum foil
  3. In a large skillet heat 2 tbsp (30ml) of olive oil on medium heat and saute sausages for about 10 minutes or until fully cooked and starting to crisp, break up with a wooden spoon.
  4. Add onion, oregano, chili flakes and half the garlic, saute for 5 minutes of until onions are tender.  
  5. Remove from heat, and discard liquid (if any). I like to add this to my food processor and pulse it a couple of times. I find it easier to stuff the mushrooms this way.
  6. Put ingredients in a bowl, and add the feta cheese and stir
  7. Using the same skillet on medium heat, add remaining olive oil and garlic; saute for 2 minutes or until fragrant.  
  8. Add breadcrumbs and parsley and saute for 2 minutes. Remove from heat.
  9. Stuff each mushroom cap, mounding slightly and sprinkle with panko mixture.  
  10. Place on prepared baking sheet and bake for 20-25 minutes or until mushrooms are cooked and topping is golden brown.

This makes for an excellent appetizer or party treat!  

Cooking tip:  depending on the size of your mushrooms, you may have some filling left over.  I always do. The extra stuffing is great in an omelet for breakfast another day!