Name: Feta-Stuffed Prosciutto Mushrooms
Yield: 4 servings
Ingredients: 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

Servings: 4 persons

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

1
Preheat oven to 425u00b0. 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.
2
Reduce oven temperature to 400u00b0. 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.
3
Remove stems from mushrooms (discard or save for another use).
4
Fold each prosciutto slice in half lengthwise; wrap around mushrooms and fill with cheese mixture. Place in a greased
5
; drizzle with remaining oil. Pour broth around mushrooms.
6
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.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Feta-Stuffed Prosciutto Mushrooms

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