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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


  • 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


  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!


About Lesley

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

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