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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.

This Story Originally Appeared On sunset.com

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Credit: Leigh Beisch

Recipe Summary test

total:
1 hr 30 mins
Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

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

Nutrition Facts

231 calories; calories from fat 66%; protein 4.9g; fat 17g; saturated fat 9.4g; carbohydrates 17g; fiber 1.8g; sodium 438mg; cholesterol 54mg.
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