Prosciutto & Feta Stuffed Mushrooms

Proscuitto & Feta Stuffed Mushrooms

There’s nothing that makes me happier than thinking of a new recipe and then realizing I have all the ingredients already in my house. Maybe some of you can relate.

Proscuitto & Feta Stuffed Mushrooms make you wanna say ‘OMGeezy!’ I think I had a winner once my boyfriend proclaimed that ‘These are so good, I don’t even have to put garlic salt on them.’ He puts garlic salt on EVERYTHING. Literally. He also suggested I double the recipe since they are so addicting, but I like the idea of keeping it tailored for two (non-gluttonous) people. Feel free to double though.

I’ve had an amazing 3 days off from work and today was dedicated to recipe creating and cooking. And blogging.

The hotel that I work at closed for 3 days for renovations and during that time threw us employees an awesome private pool party. Say what?! That’s the first time in our hotel’s history and since we aren’t allowed to use the pool (stupid rule) you know I wasn’t about to miss an opportunity to try out the massaging waterfall.

It was kind of like Prom. Except in bathing suits. It was catered along with a beer & fresh juice bar, DJ, and free paddle boarding. That was only my second time paddle boarding but it felt natural. I think being a yogi helps with the whole balancing part. Unfortunately I didn’t get any pics of that. Or of when Chris pushed me in. I’m currently saving my pennies up to buy a stand up paddle board of my own, but those suckers are expensive so it will probably be a few more months till I pull the trigger.

This photo was taken in the infinity pool with the pool staff (myself in the middle.) I’m wearing a ridiculous sun hat that I found. I feel like the Flying Nun when I wear it. photo (3)

Have you noticed that I’m the only girl? Yeah that’s because I’m the only girl hardcore stupid enough to sweat my a** off, running around in circles serving people. But it’s ok, at least I get to look at Federico (far left), even if he is an A-hole.


Prosciutto & Feta Stuffed Mushrooms

Rating: 51

Prep Time: 15 minutes

Cook Time: 13 minutes

Yield: 3 servings

Prosciutto & Feta Stuffed Mushrooms


  • 10 medium sized mushrooms
  • 1 tbsp extra virgin olive oil
  • 2 slices of prosciutto, chopped
  • ½ tbsp garlic, minced
  • 1 ½ tbsp chopped Italian parsley
  • 3 tbsp feta cheese
  • Pepper, to taste


  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Heat 1 tbsp of olive oil in a small skillet over medium-low heat.
  3. Lightly fry up the prosciutto for 4 minutes and then add the minced garlic. Saute for two more minutes and then empty the contents of the skillet into a mixing bowl.
  4. Add the fresh parsley and feta cheese to the bowl, mixing into a crumb-like consistency.
  5. Rinse any dirt from each mushroom and then break off the stems.
  6. Stuff each mushroom cavity with the feta mixture. Lay the mushrooms stuffed-side up in a glass baking dish greased with olive oil. Lightly drizzle more olive oil on top of each mushroom.
  7. Top with freshly grated black pepper.
  8. Bake for 13-15 minutes or until mushrooms are soft. Serve hot.
  9. Optional: Top each mushroom with ground flax seed before drizzling with oil as a grain-free bread crumb substitute.

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