Total Time
1 Hour 30 Mins
Yield
Makes 4 to 6 servings
Leigh Beisch

How to Make It

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.

Chef's Notes

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

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