Prep Time

10 mins

Cooking Time

20 mins



Whoever said life is too short to stuff a mushroom never tried this recipe. Our Light Feta provides a creamy, tangy contrast to the earthy mushrooms. Make this for an easy starter or add as a substantial side to a main meal. 

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  • 30g Mainland Unsalted Butter
  • 2 onions, peeled and finely sliced
  • ½ tsp fennel seeds
  • 2 tbsp apple cider vinegar
  • 2 tbsp clear honey
  • 8 large portobello mushrooms
  • 1 handful baby kale leaves
  • 200g Mainland light Feta Cheese, roughly diced
  • ¼ cup chopped toasted almonds


  1. Preheat oven to 180°C.
  2. Arrange mushrooms on a baking tray lined with baking paper.
  3. Heat butter in a medium frying pan. Add onions and fennel seeds and cook for 5 minutes over a medium heat until softened.
  4. Add vinegar and honey and cook a further 5 minutes until reduced and syrupy.
  5. Pile onions inside of each mushroom and top with a few kale leaves then crumble over Light Feta Cheese and almonds.
  6. Bake for 20 minutes or until the mushrooms are tender and Feta caramelises.