Leigh Beisch
YieldsMakes 4 to 6 servingsTotal Time1 hr 30 mins
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.

Garlic-Stuffed Mushrooms