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GARLIC & ROSEMARY STUFFED MUSHROOMS Recipe

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This recipe for GARLIC & ROSEMARY STUFFED MUSHROOMS is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 whole medium head garlic
3Tbl + 1 teas olive oil
16 - 2 inch fresh mushrooms
1 teas butter
3/4 cup fine sourdough crumbs
1Tbl chopped fresh parsley
11/2 teas chopped fresh rosemary
non-stick vegetable oil spray
Directions:
Directions:
Preheat oven to 400°F. Peel outer papery skin from garlic head. Cut off top 1/2 inch to expose garlic cloves. Place garlic head; cut side up, in small ramekin. Drizzle 1 1/2 Tablespoonful oil over. Wrap ramekin in double thickness of foil. Place in oven, roast garlic 30 minutes. Open top of foil, exposing garlic. Continue to roast garlic until golden, about 20 minutes. Remove from oven; cool. Cut off mushroom stems; chop finely. Melt butter with 1 teas oil in heavy medium skillet over medium-high heat. Add chopped stems; saute until beginning to release juices, about 3 minutes. Add breadcrumbs; stir until crumbs are toasted about 5 minutes. Remove skillet from heat. Mix in parsley and chopped rosemary. Separate roasted garlic into cloves and peel; reserve oil. Using fork, finely mash enough garlic in bowl to measure 1-1/2 Tablespoonful. Mix in reserved oil. Stir garlic mixture into chopped mushroom mixture. Season with salt and pepper. Line large baking sheet with foil. Spray with oil spray. Brush mushroom caps with 1-1/2Tbl oil. Place rounded side down on foil sheet. Lightly salt mushrooms. Spoon filling into mushrooms mounding in center. (Can be made 1 day ahead.) Preheat oven to 375°F. Bake mushrooms uncovered about 20 minutes. Arrange on platter. Garnish with rosemary sprigs.

 

 

 

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