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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
  • Total Time
    Prep: 1 hour Bake: 25 min.
  • Makes
    1 dozen


  • 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


  • Preheat oven to 425°. 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.
  • Reduce oven temperature to 400°. 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.
  • Remove stems from mushrooms (discard or save for another use).
  • Fold each prosciutto slice in half lengthwise; wrap around mushrooms and fill with cheese mixture. Place in a greased 13x9-in. baking pan; drizzle with remaining oil. Pour broth around mushrooms.
  • 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.
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