Stuffed Mushrooms with Fetta

A savoury mix of sautéed onion, tomato, herbs and crispy bacon, all nestled into baked mushrooms and topped with creamy Fetta Juli-Etta, your choice of Plain or Chilli for that extra kick. A perfect side dish, light lunch, or party plate.

Ingredients:

• 6–8 medium portobello mushrooms
• 1 tub Feta Juli-Etta Plain or Chilli fetta, crumbled
• 1 small red onion, finely diced
• 1 tomato, finely diced
• 2 rashers bacon, chopped (optional for a vegetarian version)
• 1–2 tsp fresh parsley, chopped
• 1 tbsp olive oil
• Salt & pepper to taste

Instructions:

1. Preheat & Prep:
   Preheat oven to 180°C. Remove mushroom stems and gently scrape out some of the inside to create space for filling. Place on a baking tray, cap side down.
2. Cook the Filling:
   In a pan over medium heat, add olive oil, then sauté onion and bacon until golden. Add diced tomato and herbs, cook for 2–3 more minutes. Season with salt and pepper.
3. Stuff the Mushrooms:
   Spoon the filling into each mushroom cap. Crumble Feta Juli-Etta's fetta (Plain or Chilli) over the top.
4. Bake:
   Bake for 15–20 minutes, or until mushrooms are tender and the fetta just begins to melt and brown slightly.
5. Serve & Enjoy:
   Garnish with extra parsley and serve warm alongside a fresh green salad, roasted veggies or as a standalone starter.