Feta-Stuffed Prosciutto Mushrooms

• 5 whole garlic bulbs
• 1/2 cup olive oil, divided
• 2 fresh rosemary sprigs
• 1-1/2 cups crumbled feta cheese
• 1 cup crushed garlic-flavored melba rounds
• 3 tablespoons lemon juice
• 4-1/2 teaspoons minced fresh rosemary
• 2 teaspoons grated lemon zest
• 12 baby portobello mushrooms
• 12 thin slices prosciutto or deli ham
• 3 tablespoons chicken broth

1. Preheat oven to 425u0b0. Remove papery outer skin from garlic bulbs (do not peel or separate cloves). Cut top off of each garlic bulb. Brush with 2 tablespoons oil. Top with rosemary sprigs; wrap in heavy-duty foil. Bake until softened, 30-35 minutes. Cool for 10 minutes.
2. Reduce oven temperature to 400u0b0. Squeeze softened garlic into a small bowl. Stir in the cheese, melba crumbs, 1/4 cup olive oil, lemon juice, minced rosemary and lemon zest.
3. Remove stems from mushrooms (discard or save for another use).
4. Fold each prosciutto slice in half lengthwise; wrap around mushrooms and fill with cheese mixture. Place in a greased
5. ; drizzle with remaining oil. Pour broth around mushrooms.
6. Cover and bake 20-25 minutes or until heated through. Uncover; broil 3-4 in. from the heat until topping is golden brown, 2-3 minutes.

garlic, olive oil, rosemary sprigs, feta cheese, garlic, lemon juice, fresh rosemary, lemon zest, baby portobello mushrooms, thin, chicken broth

Taken from www.tasteofhome.com/recipes/feta-stuffed-prosciutto-mushrooms/ (may not work)