Sausage and Feta Mushroom Caps

  • prep time15 min
  • total time 35 min
  • serves 8

Easy to make mushroom caps, perfect for parties!

Recipe courtesy of Krinos Foods Canada

19 Ratings
Directions for: Sausage and Feta Mushroom Caps


¼ cup Krinos olive oil, divided

4 hot Italian sausages, casing removed

1 onion, diced

1 tsp Krinos dried oregano

½ tsp chili flakes

2 clove garlic, minced and divided

1 cup crumbled, Krinos Feta cheese

½ cup panko breadcrumbs

¼ cup chopped flat leaf parsley, chopped

½ cup French’s French Fried Onions, crushed

25-30 large mushrooms, stems removed

salt and fresh ground pepper to taste


1. Pre-heat oven to 350F (180C).

2. Line a baking sheet with parchment or aluminum foil.

3. In a large skillet, heat 2 tbsp (30 mL) olive oil on medium heat and sauté sausage for 10 minutes or until fully cooked and starting to crisp, breaking up with a wooden spoon. Add onion, oregano, chili flakes and half the garlic, sauté for 5 minutes or until onions are tender. Remove to a bowl with a slotted spoon discarding any liquid. Add Krinos Feta Cheese and toss gently to combine. Season to taste with salt and pepper.

4. Using the same skillet on medium heat, add remaining olive oil and garlic; sauté for 2 minutes or until fragrant. Add breadcrumbs and parsley and sauté for 2 minutes. Remove from heat and stir in fried onions.

5. Stuff each mushroom cap, mounding slightly and sprinkle with panko mixture. Place on prepared baking sheet and bake for 15 to 20 minutes or until mushrooms are cooked and topping is golden brown.

6. An excellent appetizer or party treat!

See more: Party Favourites, Appetizer, Greek, Healthy

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