Feta-Stuffed Prosciutto Mushrooms Recipe

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Stuffed mushrooms are a classic appetizer, and these sure pack the punch with flavors.—Karen Moore, Jacksonville, Florida
TOTAL TIME: Prep: 1 hour Bake: 25 min.
MAKES:12 servings
Test Kitchen Approved
TOTAL TIME: Prep: 1 hour Bake: 25 min.
MAKES: 12 servings


  • 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

Nutritional 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.


  1. 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.
  2. 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.
  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 13-in. x 9-in. baking pan; drizzle with remaining oil. Pour broth around mushrooms.
  5. 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.
Originally published as Feta-Stuffed Prosciutto Mushrooms in Country Woman Christmas Annual 2010, p81

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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