Grilled Garlic and Thyme Mushrooms with Feta and Prosciutto

By Trish McKenzie
Prep time:
15 minutes
Cooking time:
10 minutes
Level of Difficulty:
Full Surface Grill


12 medium cup mushrooms, approx 6cm diameter
2 tablespoons light olive oil
2 large cloves garlic, crushed
1 1/2 tablespoons chopped thyme
3 slices prosciutto, torn into fine strips
60g crumbled Feta cheese
Olive oil spray


Preheat the Full Grill to 220°C.

Place the mushrooms underside facing up onto a lined tray.  Combine the oil and garlic then brush liberally over the mushrooms. Sprinkle with thyme, then top with fine strips of prosciutto and crumbled Feta. Spray with olive oil.

Place under the grill and cook for 10 minutes or until the prosciutto is crispy. Allow to cool for 3-5 minutes before serving.


Opening your oven door to check your mushrooms will let out hot air, impacting the cooking time. The solution? A NEFF oven with NeffLight®.

Authors Bio:

As an experienced home economist and Food Designer Trish has worked over the span of her career in the food and home appliance industry as a demonstrator, teacher, recipe developer and food stylist. For more than 20 years she worked for and later managed the test kitchen for a large FMCG company working on some of Australia’s most trusted and iconic food brands, developing recipes and usages for their products as well as styling mouth watering images for cookbooks and websites. She has also appeared regularly as a brand ambassador on a number of well loved television cooking shows.

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