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.
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.
More From Sunset
1 Hour, 30 Minutes
- Calories: 231
- Calories from fat: 66%
- Protein: 4.9g
- Fat: 17g
- Saturated fat: 9.4g
- Carbohydrate: 17g
- Fiber: 1.8g
- Sodium: 438mg
- Cholesterol: 54mg
- 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
- 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.
- Note: Nutritional analysis is per serving.
Panko, or Japanese bread crumbs, are very light and crunchy; find them at Asian markets.
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