Garlic-Stuffed Mushrooms
Leigh Beisch
It sounds almost crazy to use two bulbs of garlic to stuff such a small quantity of mushrooms. But slow-cooking the garlic in cream tempers its flavor so the mellow bulbs can be crushed and stirred into crunchy Japanese breadcrumbs for a rich filling.
How to Make It
Step 1
1
In a small saucepan over low heat, slowly cook garlic and cream until garlic is soft enough to mash with a spoon, about 45 minutes. (Cream will be reduced and thick.) Remove from heat and mash garlic into cream with a fork, making a rough purée. Stir in salt and panko and mix thoroughly.
Step 2
2
Preheat oven to 450°. Lay mushroom caps, top side down, on an oiled baking sheet. Brush edges with oil and fill centers with garlic cream.
Step 3
3
Bake until starting to brown, about 15 minutes. Let sit 5 to 10 minutes. Lift mushrooms from any released liquid and arrange on plates or a platter. Sprinkle with pepper.
Step 4
4
Note: Nutritional analysis is per serving.
Ingredients
2 heads garlic, cloves separated and peeled
1 cup heavy whipping cream
1 teaspoon salt
1 cup panko or white, unseasoned bread crumbs
24 large button or cremini mushrooms, stems removed
2 teaspoons olive oil
1/4 teaspoon freshly ground black pepper
Directions
Step 1
1
In a small saucepan over low heat, slowly cook garlic and cream until garlic is soft enough to mash with a spoon, about 45 minutes. (Cream will be reduced and thick.) Remove from heat and mash garlic into cream with a fork, making a rough purée. Stir in salt and panko and mix thoroughly.
Step 2
2
Preheat oven to 450°. Lay mushroom caps, top side down, on an oiled baking sheet. Brush edges with oil and fill centers with garlic cream.
Step 3
3
Bake until starting to brown, about 15 minutes. Let sit 5 to 10 minutes. Lift mushrooms from any released liquid and arrange on plates or a platter. Sprinkle with pepper.
Step 4
4
Note: Nutritional analysis is per serving.
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