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Garlic-Stuffed Mushrooms

Leigh Beisch
Total time 1 hr, 30 mins
Yield Makes 4 to 6 servings
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

Nutrition Information

  • calories 231
  • caloriesfromfat 66 %
  • protein 4.9 g
  • fat 17 g
  • satfat 9.4 g
  • carbohydrate 17 g
  • fiber 1.8 g
  • sodium 438 mg
  • cholesterol 54 mg

How to Make It

  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.

  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.

  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.

  4. Note: Nutritional analysis is per serving.

Cook's Notes

Panko, or Japanese bread crumbs, are very light and crunchy; find them at Asian markets.