AWARD WINNING STUFFED BABY PORTABELLA MUSHROOMS (CREMINI)

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Award Winning Stuffed Baby Portabella Mushrooms (Cremini) image

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

Provided by cookiedog

Categories     Vegetable

Time 2h

Yield 6 serving(s)

Number Of Ingredients 14

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

Steps:

  • 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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