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Feta-Stuffed Prosciutto Mushrooms

Stuffed mushrooms are a classic appetizer, and these sure pack the punch with flavors.—Karen Moore, Jacksonville, Florida

12 ServingsPrep: 1 hour Bake: 25 min.

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 peel
12 baby portobello mushrooms
12 thin slices prosciutto or deli ham
3 tablespoons chicken broth

Directions

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 at
425° for 30-35 minutes or until softened. Cool for 10 minutes.
Squeeze softened garlic into a small bowl. Stir in the cheese, melba
crumbs, 1/4 cup olive oil, lemon juice, minced rosemary and lemon
peel.
Remove stems from mushrooms (discard or save for another use).

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Feta-Stuffed Prosciutto Mushrooms (continued)

Directions (continued)

Fold each prosciutto slice in half lengthwise; wrap around mushrooms
and fill with cheese mixture. Place in a greased 13-in. x 9-in.
baking pan; drizzle with remaining oil. Pour broth around mushrooms.
Cover and bake at 400° for 20-25 minutes or until heated through.
Uncover; broil 3-4 in. from the heat for 2-3 minutes or until
topping is golden brown. Yield: 1 dozen.

Nutrition Facts: 1 stuffed mushroom equals 186 calories, 13 g fat (3 g saturated fat), 20 mg cholesterol, 450 mg sodium, 9 g carbohydrate, 1 g fiber, 8 g protein.

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer