Award Winning Stuffed Baby Portabella Mushrooms Cremini

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

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.

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 .

Ingredients

heads of garlic, olive oil, fresh rosemary, lemon, juice and zest of, feta cheese, garlic toast, salt & pepper, portabella mushroom caps, prosciutto, salt and pepper, chicken stock