1 pint medium button or porcini mushrooms • 2 cloves garlic • 1/2 onion minced • 2 tbsp butter • 1/2 lb callaloo • 3 tbsp bread crumbs • 1/2 cup feta cheese • 1/2 cup shredded mozzarella cheese • 4 each Copperwood Smoked Sausages, small diced


Clean mushrooms by cutting out the centre and stem and wiping with a damp clean cloth.

Preheat oven to 350.

In a medium sized saucepan melt butter and add diced sausage, sautée garlic and onions until onions are translucent.

Add callaloo and stir for 2 minutes.

Turn flame to medium and add water intermittently until callaloo has softened.

Once softened add bread crumbs and stir in evenly.

Once cooled add feta cheese and reserve.

Remove stems from mushrooms. And place on a greased roasting pan stem side down.

In 15 minutes remove mushrooms from oven, place them stem side up and stuff with mixture.

Top with mozzarella cheese.

Place back in oven until cheese starts to bubble.

Top with frazzled jerk sausage and serve piping hot.