Outstanding! Careful with the lemon juice though, not to over do it.
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.
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.
These mushrooms deserve their award! Another ter-ruff-ic recipe from cookiedog. I roasted my garlic the night before. I had forgotten to get prosciutto but went back to the store to get it. I was glad I did...I don't like it cold but broiled it was a wonderful crisp outer layer to these tasty mushrooms! When I was making the filling I realized my fresh rosemary was moldy! So I substituted fresh oregano which I felt would go with the other ingredients. I was right! I also used crushed herb croutons instead of the garlic toast. I used larger stuffing mushrooms and had 1 cup of the filling left over...so I cooked it in a rammekin. The feta is the strongest flavor in these. I would recommend removing the mushrooms from the pan with the broth to broil them so that the underside will also crisp. Thanks for the keeper restaurant quality recipe cookiedog!