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
How to Make It
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.
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.
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.
Note: Nutritional analysis is per serving.
Panko, or Japanese bread crumbs, are very light and crunchy; find them at Asian markets.
I changed out the panko for cornmeal to make these gluten free for a friend, and it worked out great (though panko is the best, really). I added the mushroom stems in the cream while cooking the garlic to get more mushroom flavor (then promptly fished them out and ate them). I also added a little nutmeg and fresh thyme. Really fantastic, easy recipe.
I've been making Sunset's Happy Hour Mushroom recipe since dinosaurs walked the Earth. I made this as a change for our last family food fight, er, get together. It was a big hit and my BIL could not get enough of them. The recipe itself couldn't be simpler, but one has to be careful that the cream doesn't boil over while simmering the garlic.