Garlic-Stuffed Mushrooms

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.

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

Step 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

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

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

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 231Calories from Fat 66

% Daily Value *
Total Fat 17g27%

Saturated Fat 9.4g47%
Cholesterol 54mg18%
Sodium 438mg19%
Total Carbohydrate 17g6%

Dietary Fiber 1.8g8%
Protein 4.9g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Garlic-Stuffed Mushrooms