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Garlic and Rosemary Stuffed Mushrooms

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  • 1 Whole head garlic
  • 3 tb Plus 1 tsp olive oil
  • 16 2"-diameter mushrooms
  • 1 tb Butter
  • 3/4 c Fresh sourdough bread crumbs
  • 1 tb Fresh parsley; chopped
  • 1 1/2 ts Fresh rosemary; chopped
  • Vegetable cooking spray
  • 1 Sprig fresh rosemary; optional


A wonderful beginning to a special dinner........... Preheat oven to 400~F. 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 tablespoon 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 out mushroom stems; chop stems finely. Melt butter with 1 teaspoon 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 tablespoons. Mix in reserved oil. Stir in 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 1-1/2 tablespoons 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; chill.) Preheat oven to 375 degree F. Bake mushrooms uncovered until tender, about 20 minutes. Arrange on platter. Garnish with rosemary sprigs, if desired.
Source: Bon Appetit Magazine - February, 1995
Recipe by: Bon Appetit Magazine Posted to TNT - Prodigy's Recipe Exchange Newsletter by (MS MARY E SPERO) on Jul 21, 1997