Award Winning Stuffed Baby Portabella Mushrooms Cremini Receita

These show-stopping stuffed portabella mushrooms won the grand prize at the Gilroy Garlic Festival! Imagine succulent mushroom caps brimming with creamy feta, fragrant rosemary, and the intense flavor of 5 roasted garlic heads, all wrapped in crispy prosciutto. Jennifer Malfas's winning recipe is easier than you think – a delicious and impressive dish perfect for a special occasion or a weekend treat.

Preparo 30 min
Cozimento 120 min
Calorias 337.4 kcal
Proteína 21g
Avaliação Seja o primeiro
Award Winning Stuffed Baby Portabella Mushrooms Cremini 199

Receita Ações

Compartilhe esta receita:

Receita Autor

Equipe editorial de cozinha da Forktionary

A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Award Winning Stuffed Baby Portabella Mushrooms Cremini

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Award Winning Stuffed Baby Portabella Mushrooms Cremini? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Como fazer Award Winning Stuffed Baby Portabella Mushrooms Cremini

  1. Preheat oven to 400°F (200°C).
  2. Prepare the Garlic: Cut the tops off 5 heads of garlic. Drizzle with 1 tablespoon olive oil, season with salt and pepper. Place on a sheet of aluminum foil, top with 2 sprigs of fresh rosemary, and wrap tightly. Roast for 1 hour.
  3. Make the Stuffing: While the garlic roasts, prepare the stuffing. Squeeze the roasted garlic pulp into a bowl. Add 1/4 cup olive oil, 1 tablespoon chopped fresh rosemary, zest and juice of 1/2 lemon, 4 ounces crumbled feta cheese, and 1/2 cup panko bread crumbs. Season generously with salt and pepper. (Do not add bread crumbs until ready to stuff.)
  4. Prepare the Mushrooms: Gently clean 6 large portabella mushroom caps and remove stems.
  5. Fill and Wrap: Fill each mushroom cap generously with the stuffing mixture. Wrap each stuffed mushroom with 1-2 slices of prosciutto.
  6. Bake: Place the stuffed mushrooms in a greased baking dish. Pour 1/2 cup chicken stock into the bottom of the dish. Drizzle mushrooms with 1 tablespoon olive oil and season with salt and pepper.
  7. Cover and Bake: Cover the baking dish with foil and bake for 15 minutes.
  8. Baste and Bake: Spoon pan juices over the mushrooms, re-cover, and bake for another 10-15 minutes.
  9. Broil: Baste again, then broil uncovered for 2-3 minutes, or until the prosciutto is golden brown and crispy.
  10. Serve: Let cool slightly before serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

18 g

Sugar

25g

Fat

41g

Carbs

5g

Perguntas frequentes

Quanto tempo leva para fazer Award Winning Stuffed Baby Portabella Mushrooms Cremini?

Award Winning Stuffed Baby Portabella Mushrooms Cremini leva cerca de 150 minutos do início ao fim — aproximadamente 30 minutos de preparo e 120 minutos de cozimento.

Quantas calorias tem Award Winning Stuffed Baby Portabella Mushrooms Cremini?

Award Winning Stuffed Baby Portabella Mushrooms Cremini tem aproximadamente 337.4 calorias por porção, com cerca de 21 g de proteína, 5 g de carboidratos e 41 g de gordura.

De quais ingredientes preciso para Award Winning Stuffed Baby Portabella Mushrooms Cremini?

Os principais ingredientes de Award Winning Stuffed Baby Portabella Mushrooms Cremini são Heads Of Garlic, Olive Oil, Fresh Rosemary, Lemon, Juice And Zest Of, Feta Cheese, Garlic Toast. Veja a lista completa com as medidas acima.

Avaliações

Ainda não há avaliações — seja o primeiro a compartilhar sua opinião sobre esta receita!

Escrever uma avaliação