Save on Pinterest

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

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

Directions

  • 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.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Recommended Video