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    You are in: Home / Recipes / Award Winning Stuffed Baby Portabella Mushrooms (Cremini) Recipe
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    Award Winning Stuffed Baby Portabella Mushrooms (Cremini)

    Award Winning Stuffed Baby Portabella Mushrooms (Cremini). Photo by Engrossed

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hr 30 mins

    cookiedog's Note:

    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

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    Units: US | Metric


    1. 1
      STUFFING: Preheat oven to 400 degrees.
    2. 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. 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. 4
      Note:Stuffing can be made a day ahead. However, do not mix toast crumbs into the mixture until ready to stuff.
    5. 5
      MUSHROOMS: Preheat oven to 400 degrees.
    6. 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. 7
      Put chicken stock in the dish to just cover the bottom. Cover with foil and bake 15 minutes.
    8. 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.

    Ratings & Reviews:

    • on June 10, 2011


      Outstanding! Careful with the lemon juice though, not to over do it.

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    • on June 14, 2009


      I love garlic, but really thought the garlic dominated over all other flavors. I really believe if you reduce the garlic in this recipe, you have an outstanding recipe, tasting the feta and rosemary more. I understand the award at the garlic festival, but for every day folks, I'd 1/2 the garlic.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 05, 2007


      Definitely award winning mushrooms. I didn't add any salt since I used feta with olives in it and the garlic toast was salted. Very tasty! And you could still taste the lemon zest and the good olive oil I used. This is going to be my next dinner party recipe. Thanks.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Award Winning Stuffed Baby Portabella Mushrooms (Cremini)

    Serving Size: 1 (264 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 337.3
    Calories from Fat 241
    Total Fat 26.8 g
    Saturated Fat 8.2 g
    Cholesterol 33.6 mg
    Sodium 449.1 mg
    Total Carbohydrate 17.2 g
    Dietary Fiber 2.7 g
    Sugars 6.3 g
    Protein 10.6 g

    The following items or measurements are not included:

    fresh rosemary

    garlic toast


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