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Sausage & Feta Stuffed Mushrooms

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Sausage & Feta Stuffed Mushrooms

Lucky you, here comes another portobello mushroom recipe! If you just happened to miss some of the other mushroom recipes, here are just a few:

1. Red Quinoa & Edamame Pesto Mushroom

2. Zucchini & Tomato Stuffed Mushroom

3. Portobello Mushroom Lasagna

(*sorry for the dark picture – this was from my earlier photography days!)

So what’s your favorite portobello mushroom recipe? I have to say this last recipe I made this past week was pretty darn good! I liked the mixture of ingredients and the hint of fall that came along with it! Here’s the recipe…

Sausage & Feta Stuffed Mushrooms

Serving size: 3 portobello stuffed mushrooms

Ingredients:

  • 1 package of portobello mushrooms (3 in pack)
  • 1 package organic sun dried tomato & basil chicken sausage (or any flavor)
  • 1/2 cup wild rice, cooked
  • 1/2 cup feta cheese
  • 1 package chopped spinach, liquid squeezed out
  • 3 Tbsp homemade or store bought pesto
  • Few Tbsp olive oil for brushing mushrooms and skillet for sausage

Directions:

  1. Scrap gills and stem out of portobello mushrooms.
  2. Brush mushrooms with olive oil.
  3. Bake 35oF for 5 minutes.
  4. Meanwhile, in skillet, heat olive oil on medium heat.
  5. Remove casing from sausage, break into pieces and brown for 5 to 7 minutes.
  6. In bowl mix together browned sausage, rice, feta cheese, chopped spinach.
  7. Fill mushroom with sausage mixture.
  8. Bake 35oF for 10 more minutes.
  9. Top with pesto.
  10. ENJOY!

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About Lesley

I am a 29 year old Pennsylvanian who enjoys running, good eats, family and friends!

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