In a small saucepan over low heat, slowly cook garlic and cream
until garlic is soft enough to mash with a spoon, 45 to 55 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.
Lay mushroom caps, top sides down, on prepared baking sheet.
Brush edges with oil and fill centers with garlic cream. Bake until
starting to brown, about 15 minutes. Let stand 5 to 10 minutes. Lift
mushrooms from any released liquid. Sprinkle with pepper.
Quick Tip- To clean mushrooms, wipe them with a dry brush and
a damp paper towel. Particularly dirty specimens should be
swished around in a bowl of cold water for a minute, then dried
on paper towels.
Make Ahead- Garlic cream, up to one day, chilled. Mushrooms,
stuff up to 2 hours ahead; chill. Or bake 2 hours ahead; reheat in
a 350-degree oven until warm, 10 to 15 minutes.
Originally Submitted
5/13/2012
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