FETA-STUFFED PROSCIUTTO MUSHROOMS

Feta-Stuffed Prosciutto Mushrooms image

Provided by Taste of Home

Time 1h25m

Yield 1 dozen.

Number Of Ingredients 11

5 whole garlic bulbs
1/2 cup olive oil, divided
2 fresh rosemary sprigs
1-1/2 cups crumbled feta cheese
1 cup crushed garlic-flavored melba rounds
3 tablespoons lemon juice
4-1/2 teaspoons minced fresh rosemary
2 teaspoons grated lemon zest
12 baby portobello mushrooms
12 thin slices prosciutto or deli ham
3 tablespoons chicken broth

Steps:

Preheat oven to 425°. Remove papery outer skin from garlic bulbs (do not peel or separate cloves). Cut top off of each garlic bulb. Brush with 2 tablespoons oil. Top with rosemary sprigs; wrap in heavy-duty foil. Bake until softened, 30-35 minutes. Cool for 10 minutes., Reduce oven temperature to 400°. Squeeze softened garlic into a small bowl. Stir in the cheese, melba crumbs, 1/4 cup olive oil, lemon juice, minced rosemary and lemon zest., Remove stems from mushrooms (discard or save for another use)., Fold each prosciutto slice in half lengthwise; wrap around mushrooms and fill with cheese mixture. Place in a greased 13x9-in. baking pan; drizzle with remaining oil. Pour broth around mushrooms., Cover and bake 20-25 minutes or until heated through. Uncover; broil 3-4 in. from the heat until topping is golden brown, 2-3 minutes.

Nutrition Facts :