Feta-Stuffed Prosciutto Mushrooms |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Stuffed mushrooms are a classic appetizer, and these sure pack the punch with flavors.Karen Moore, Jacksonville, Florida 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:
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.
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