Roasted Garlic Stuffed Mushrooms
Source of Recipe
American Favorites
List of Ingredients
- 1 whole medium-sized garlic head
- 3 Tbsp plus 1 tsp olive oil (divided)
- 16 mushrooms, about 1 3/4 - 2 inches in diameter, cleaned
- 1 tsp unsalted butter
- 3/4 cup fresh finely ground sourdough bread crumbs
- 1 Tbsp chopped fresh flat-leaf parsley
- 1 1/2 tsp chopped fresh rosemary or 1/2 tsp dried
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat oven to 400 degrees. Remove loose paper from garlic head and cut and discard a thin slice off top (pointed end), exposed cloves. Place garlic head, cut side up, in a small ramekin and drizzle with 1 1/2 tablespoons oil. Cover tightly with a double thickness of aluminum foil. Roast for 30 minutes, remove foil and roast for 15 to 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 a small spoon. Finely chop stems. Heat butter with 1 teaspoon oil in a 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 to 4 minutes. Remove from heat and stir in chopped parsley, rosemary, salt and pepper. Set aside.
- Seperate roasted garlic into cloves and peel; reserve oil. Using a fork, finely mash enough garlic in a bowl to measure 1 1/2 tablespoons. (Save any extra garlic for another use). Mix in reserved oil. Stir garlic mixture into chopped mushroom mixture. Season with salt and pepper.
- Line a large baking sheet with foil. Spray with nonstick spray. Brush mushroom caps with remaining 1 1/2 tablespoons oil. Place caps, hollowed sides up, on sheet and lightly salt them. Spoon stuffing into mushrooms, mounding it in center. Bring to room temperature 15 minutes before baking.
- Preheat oven to 375 degrees. Bake mushrooms, uncovered, until tender, about 20 minutes.
Final Comments
16 mushrooms
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