Description
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
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
Instructions
- 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 prosciutto is brown and crisp