Ingredients
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1/4 cup olive oil, plus
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2 -3 tablespoons olive oil, for drizzling
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2 sprigs fresh rosemary
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1 1/2 tablespoons chopped fresh rosemary
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1 lemon, juice and zest of
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1 1/2 cups crumbled feta cheese
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1 cup garlic toast, crumbs (from packaged garlic toasts from grocery deli)
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salt & pepper
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12 slices prosciutto
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2 -3 tablespoons olive oil, for drizzling
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salt and pepper
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3 -4 tablespoons chicken stock
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12 small portabella mushroom caps
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5 whole heads of garlic
Instructions
- STUFFING: Preheat oven to 400 degrees.
- 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.
- 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.
- 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.
- 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.
- Put chicken stock in the dish to just cover the bottom. Cover with foil and bake 15 minutes.
- 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.