Award Winning Stuffed Baby Portabella Mushrooms (Cremini)

Total Time
Prep 30 mins
Cook 1 hr 30 mins

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

Ingredients Nutrition


  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.
Most Helpful

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

rosslare June 10, 2011

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.

TLashier June 14, 2009

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.

RonaNZ November 04, 2007