Ingredients for Award Winning Stuffed Baby Portabella Mushrooms Cremini
- Heads Of Garlic
- 1/4 cup olive oil, plus 1 tablespoon for garlic, plus 1 tablespoon for mushrooms
- Fresh Rosemary
- Lemon, Juice And Zest Of
- Feta Cheese
- Garlic Toast
- Salt & Pepper
- Portabella Mushroom Caps
- 6-12 slices prosciutto
- Salt and pepper to taste
- 1/2 cup chicken stock
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How to Make Award Winning Stuffed Baby Portabella Mushrooms Cremini
- Preheat oven to 400°F (200°C).
- 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.
- 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.)
- Prepare the Mushrooms: Gently clean 6 large portabella mushroom caps and remove stems.
- Fill and Wrap: Fill each mushroom cap generously with the stuffing mixture. Wrap each stuffed mushroom with 1-2 slices of prosciutto.
- 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.
- Cover and Bake: Cover the baking dish with foil and bake for 15 minutes.
- Baste and Bake: Spoon pan juices over the mushrooms, re-cover, and bake for another 10-15 minutes.
- Broil: Baste again, then broil uncovered for 2-3 minutes, or until the prosciutto is golden brown and crispy.
- Serve: Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
25g
Fat
41g
Carbs
5g
