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Mushroom: Mushrooms Stuffed with Roasted Garlic

Source of Recipe

American Favorites


List of Ingredients

1 whole medium sized garlic head
3 tablespoons + 1 tsp. olive oil (divided)
16 mushrooms (2" diameter) cleaned
1 teaspoon unsalted butter
3/4 cup finely ground sourdough bread crumbs
1 tablespoon chopped flat leaf parsley (fresh)
1 1/2 teaspoons chopped fresh rosemary (1/2 tsp dry)
1/4 teaspoon salt
1/4 teaspoon pepper


Recipe

Preheat oven to 400ºF. Remove loose paper from garlic head and cut and discard a thin slice off top of head, exposing cloves. Place garlic head, cut side up, in a small ramekin and drizzle with 1 1/2 tbl. oil. Cover tightly with double thickness of foil. Roast for 30 minutes, remove foil, and roast for 20 minutes more. Garlic should be golden brown and tender when pierced with a knife; remove and cool.

While garlic is roasting, prepare stuffing. Twist off stems and scoop out mushrooms with small spoon; finely chop stems. Heat butter with 1 tsp. oil in medium heavy skillet over medium high heat. When hot, add chopped mushroom stems and cook, stirring, for 3 minutes. Add bread crumbs and stir constantly,cooking until lightly toasted, 3-4 minutes. Remove from heat and stir in chopped parsley, rosemary, 1/4 tsp. salt and 1/4 tsp pepper.

Separate roasted garlic into cloves and peel; reserve oil. Using a fork, finely mash enough garlic in a bowl to measure 1 1/2 tbl. (use remainder for other purpose). MIx in reserved oil. Stir garlic mixture into chopped mushroom mixture. Season to taste with salt and pepper. Line baking sheet with foil. Spray with nonstick cooking spray. Brush mushroom caps with remaining 1 1/2 tbl. oil. Place caps, hollowed sides up, on sheet and lightly salt them. Spoon stuffing into mushrooms, mounding it in center. (Mushrooms can be prepared up to this point 1 day ahead; cover and refrigerate.) Bring to room temperature 15 minutes before baking. Preheat oven to 375ºF. Bake mushrooms uncovered until tender, about 20 minutes.