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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Street Life Story
[email protected]Will definitely make again.
Raju 007
[email protected]These stuffed mushrooms are a delicious and easy appetizer. I love that you can make them ahead of time and they're always a hit at parties.
Md Mahin Ahmed Sofiqul
[email protected]I've tried this recipe several times and it always turns out great. The mushrooms are always cooked perfectly and the filling is always flavorful.
Sameed Alam
[email protected]These mushrooms were a bit bland for my taste.
NL4U film
[email protected]I made these stuffed mushrooms for my family and they were a big hit. The mushrooms were cooked perfectly and the filling was flavorful and cheesy.
DELPHINE OICHOE
[email protected]Yum!
Eve Lord2022
[email protected]These stuffed mushrooms were a great appetizer for my party. They were easy to make and everyone loved them.
s ANT o
[email protected]Not my favorite.
Ines Lahti
[email protected]These were amazing! I used a mixture of ground beef, sausage, and bread crumbs for the filling. They were so flavorful and juicy.
Fati Elbaroudi
[email protected]I've made these stuffed mushrooms several times now and they're always a hit. The recipe is easy to follow and the mushrooms are always cooked perfectly.
Amara Muqaddas
[email protected]Meh.
Sujan K.c
[email protected]These stuffed mushrooms are so easy to make and they're always a crowd-pleaser. I love that you can use any type of filling you like.
Sree apon kumar Das
[email protected]I followed the recipe exactly, but my mushrooms were dry and flavorless. I'm not sure what went wrong.
Cassie Boyles
[email protected]Not bad!
Jasmim madalena Domingos
[email protected]These mushrooms were delicious! I used a variety of different fillings, and they all turned out great. The recipe is easy to follow and the mushrooms are cooked perfectly.
alom gir
[email protected]I love stuffed mushrooms and these did not disappoint. The filling is flavorful and the mushrooms are juicy. I will definitely be making these again.
Cesar Trujillo
[email protected]These stuffed baby portobello mushrooms were a hit at my dinner party! The combination of flavors was perfect, and the mushrooms were cooked to perfection. I will definitely be making this dish again.