Award Winning Stuffed Baby Portabella Mushrooms (cremini)

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 5 whole heads of garlic
• 1/4 cup olive oil, plus
• 2 -3 tablespoons olive oil, for drizzling
• 2 sprigs fresh rosemary
• 1 1/2 tablespoons chopped fresh rosemary
• 1 lemon, juice and zest of
• 1 1/2 cups crumbled feta cheese
• 1 cup garlic toast, crumbs (from packaged garlic toasts from grocery deli)
• salt & pepper
• 12 small portabella mushroom caps
• 12 slices prosciutto
• 2 -3 tablespoons olive oil, for drizzling
• salt and pepper
• 3 -4 tablespoons chicken stock

Recipe

• 1 stuffing: preheat oven to 400 degrees.
• 2 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.
• 3 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.
• 4 note:stuffing can be made a day ahead. however, do not mix toast crumbs into the mixture until ready to stuff.
• 5 mushrooms: preheat oven to 400 degrees.
• 6 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.
• 7 put chicken stock in the dish to just cover the bottom. cover with foil and bake 15 minutes.
• 8 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.