Award Winning Stuffed Baby Portabella Mushrooms (Cremini)

Name: Award Winning Stuffed Baby Portabella Mushrooms (Cremini)
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6 serving(s)
Ingredients: 5 whole heads of garlic; 1/4 cup olive oil, plus; 2 -3 tablespoons olive oil, for drizzling; 2 sprigs fresh rosemary; 1 1/2 tablespoons chopped fresh rosemary; 1 lemon, juice and zest of; 1 1/2 cups crumbled feta cheese; 1 cup garlic toast, crumbs (from packaged garlic toasts from grocery deli); salt & pepper; 12 small portabella mushroom caps; 12 slices prosciutto; 2 -3 tablespoons olive oil, for drizzling; salt and pepper; 3 -4 tablespoons chicken stock

Submitted by Stephanie Y.

"These mushrooms took the grand prize at the Gilroy Garlic Festival. They are stuffed with feta, rosemary, 5 heads of roasted garlic and wrapped in prosciutto. Recipe by Jennifer Malfas"

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photo by Engrossed

Ready In:: 2hrs
Ingredients:: 14
Serves:: 6

ingredients

5 whole heads of garlic
¹⁄₄ cup olive oil, plus
2 -3 tablespoons olive oil, for drizzling
2 sprigs fresh rosemary
1 ¹⁄₂ tablespoons chopped fresh rosemary
1 lemon, juice and zest of
1 ¹⁄₂ cups crumbled feta cheese
1 cup garlic toast, crumbs (from packaged garlic toasts from grocery deli)
salt & pepper
12 small portabella mushroom caps
12 slices prosciutto
2 -3 tablespoons olive oil, for drizzling
salt and pepper
3 -4 tablespoons chicken stock

directions

STUFFING: Preheat oven to 400 degrees.
Cut the top off the heads of garlic,and place on a sheet of aluminum foil. Drizzle with olive oil and season with salt and pepper. Place the 2 sprigs of rosemary on top and wrap the foil around tightly.Roast in the oven for 1 hour.
Squeeze the pulp from the garlic heads into a bowl. Mix in 1/4 cup olive oil, chopped rosemary, lemon zest, juice from half the lemon, feta cheese, and garlic toast crumbs. Sprinkle with salt and pepper.
Note:Stuffing can be made a day ahead. However, do not mix toast crumbs into the mixture until ready to stuff.
MUSHROOMS: Preheat oven to 400 degrees.
Fill mushroom caps with stuffing, and wrap with a prosciutto slice. Place in a greased baking pan, drizzle with olive oil, and season with salt and pepper.
Put chicken stock in the dish to just cover the bottom. Cover with foil and bake 15 minutes.
Spoon pan juices over the mushrooms, re-cover and bake 10-15 minutes more. Baste again, then broil uncovered for 2-3 minutes until prosciutto is brown and crisp.

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Reviews

Outstanding! Careful with the lemon juice though, not to over do it.

rosslare
I love garlic, but really thought the garlic dominated over all other flavors. I really believe if you reduce the garlic in this recipe, you have an outstanding recipe, tasting the feta and rosemary more. I understand the award at the garlic festival, but for every day folks, I'd 1/2 the garlic.

TLashier
Definitely award winning mushrooms. I didn't add any salt since I used feta with olives in it and the garlic toast was salted. Very tasty! And you could still taste the lemon zest and the good olive oil I used. This is going to be my next dinner party recipe. Thanks.

RonaNZ
These mushrooms deserve their award! Another ter-ruff-ic recipe from cookiedog. I roasted my garlic the night before. I had forgotten to get prosciutto but went back to the store to get it. I was glad I did...I don't like it cold but broiled it was a wonderful crisp outer layer to these tasty mushrooms! When I was making the filling I realized my fresh rosemary was moldy! So I substituted fresh oregano which I felt would go with the other ingredients. I was right! I also used crushed herb croutons instead of the garlic toast. I used larger stuffing mushrooms and had 1 cup of the filling left over...so I cooked it in a rammekin. The feta is the strongest flavor in these. I would recommend removing the mushrooms from the pan with the broth to broil them so that the underside will also crisp. Thanks for the keeper restaurant quality recipe cookiedog!

Engrossed

RECIPE SUBMITTED BY

Stephanie Y.

Fremont, CA

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