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Title: Mushrooms Stuffed with Garlic and Rosemary
Categories: Appetizer Canapes
Yield: 16 Servings
| 1 | md | Head garlic |
| 3 | tb | Olive oil- divided |
| 16 | lg | Mushrooms; (about 2-inch) |
| 1 | ts | Olive oil-- (additional) |
| 1 | ts | Butter |
| 3/4 | c | Fine fresh sourdough breadcrumbs |
| 1 | tb | Chopped fresh parsley |
| 1 1/2 | ts | Chopped fresh rosemary |
| Non-stick vegetable oil spray | ||
| Fresh rosemary sprigs (optional) |
OVEN: 400
Peel outer papery skin from garlic head. Cut off top 1/3- inch to expose garlic cloves. Place garlic head, cut side up in small ramekin. Drizzle 1 ~1/2 tbsps 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 til golden, about 20 minutes. Remove from oven; cool.
Cut out mushroom stems; chop stems finely. Melt butter with 1 tsp 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; reserving oil. Using fork, finely mash enough garlic in bowl to measure 1 -1/2 tbsps. 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 remaining 1 -1/2 tbsp oil. Place rounded side down on prepared sheet. Lightly salt mushrooms. Spoon filling into mushrooms, mounding in center. (Can be made 1 day ahead. Cover and chill. )
REDUCE oven temperature to 375.
Bake mushrooms uncovered til tender, about 20 minutes.
Arrange on platter. Garnish with rosemary sprigs, if desired.
Posted to MM-Recipes Digest V4 #2 by fatfree-request@fatfree.com on Jul 14, 1997
Recipe by: Bon Appetit Magazine February 1995 p. 50
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