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

Directions

Preheat the oven to 425 degrees Fahrenheit.

Heat 1 tbsp of olive oil in a small skillet over medium-low heat.

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.

Add the fresh parsley and feta cheese to the bowl, mixing into a crumb-like consistency.

Rinse any dirt from each mushroom and then break off the stems.

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.

Top with freshly grated black pepper.

This recipe is courtesy of http://www.southbeachprimal.com/prosciutto-feta-stuffed-mushrooms/