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Stuffed Baby Portobello Mushrooms
photo: Chrysophylax Ingredients 5 whole heads of garlic 1/4 cup olive oil, plus 2-3 tablespoons olive oil, for drizzling 2 sprigs fresh rosemary 1 1/2 tablespoons chopped fresh rosemary 1 lemon, juice and zest of 1 1/2 cups crumbled feta cheese 1 cup garlic toast, crumbs (from packaged garlic toasts from grocery deli) salt & pepper 12 small portabella mushroom caps 12 slices prosciutto 2-3 tablespoons olive oil, for drizzling salt and pepper 3-4 tablespoons chicken stock Directions 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. Sp
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