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Award Winning Stuffed Baby Portabella Mushrooms (Cremini) Recipe

Award Winning Stuffed Baby Portabella Mushrooms (Cremini)
Servings: 6

These mushrooms took the grand prize at the Gilroy Garlic Festival. They are stuffed with feta, rosemary, 5 heads of roasted garlic and wrapped in prosciutto. Recipe by Jennifer Malfas

Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Award Winning Stuffed Baby Portabella Mushrooms (Cremini). It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Award Winning Stuffed Baby Portabella Mushrooms (Cremini) in your home. Then, follow these steps below to serve Award Winning Stuffed Baby Portabella Mushrooms (Cremini) for your family or friends.

Ingredients

  • 5 heads of garlic

  • 1/4 olive oil

  • 2 -3 olive oil

  • 2 fresh rosemary

  • 1 1/2 fresh rosemary

  • 1 lemon, juice and zest of

  • 1 1/2 feta cheese

  • 1, NA, 12 portabella mushroom caps

  • 12 prosciutto

  • 2 -3, NA, 3 -4 olive oil

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Award Winning Stuffed Baby Portabella Mushrooms (Cremini) in your home by yourself.

Directions: How to Make Award Winning Stuffed Baby Portabella Mushrooms (Cremini)

  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., MUSHROOMS: Preheat oven to 400 degrees.

  5. 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.

  6. Put chicken stock in the dish to just cover the bottom. Cover with foil and bake 15 minutes.

  7. 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.

So that brings us to the end of this special Award Winning Stuffed Baby Portabella Mushrooms (Cremini) recipe. Thank you very much for taking the time to read this. I'm confident you'll be able to make this at home. There will be some interesting food at home recipes on the way. Remember to bookmark this page in your browser and share it with your family and friends. Thank you for reading once more. Go ahead and start cooking!

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< 4 Hours

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