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
Provided by cookiedog
Categories Vegetable
Time 2h
Yield 6 serving(s)
Number Of Ingredients 14
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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Aniefon Essien
[email protected]These mushrooms are so good! I can't wait to make them again.
Creepy man
[email protected]I'm allergic to nuts so I used sunflower seeds in the stuffing instead of pine nuts. They were still delicious.
Izeriah Burgess
[email protected]These mushrooms are perfect for a party. They're easy to make ahead of time and they can be served hot or cold.
Reuben Banda
[email protected]I added some chopped sun-dried tomatoes to the stuffing and it gave them a nice tangy flavor. I would definitely recommend trying this variation.
Sd sd
[email protected]I used cremini mushrooms instead of baby portobello and they worked just as well. This recipe is very versatile.
A Little gamer
[email protected]The recipe was easy to follow and the mushrooms turned out great. I would definitely make this again.
mahir
[email protected]These mushrooms were a bit too dry for my taste. I think I would add more butter or olive oil next time.
Marboline Ogucha
[email protected]I'm not a big mushroom fan but these were really good. The stuffing was flavorful and the mushrooms were cooked perfectly.
Vishal Sarjoo
[email protected]These mushrooms are so cute and tasty! I love that they're a healthy and easy appetizer.
PhantomToby
[email protected]I've made this recipe twice now and it's always a crowd-pleaser. The mushrooms are so flavorful and the stuffing is creamy and delicious.
Chan Peer Shah
[email protected]These stuffed baby portobello mushrooms were a hit at my last dinner party. They are so easy to make and they taste delicious. I would highly recommend this recipe.