Favorite stuffed mushroom recipe

I made these for Christmas this year. You definitely need to be a garlic lover, but they were so good! It may sound like a lot of garlic, but slow, low cooking in the cream really mellows out the flavor. Really delicious, easy appetizer.

Garlic-Stuffed Mushrooms

2 heads garlic, cloves separated and peeled
1 cup heavy whipping cream
1 teaspoon salt
1 cup panko or white, unseasoned bread crumbs
24 large button or cremini mushrooms, stems removed
2 teaspoons olive oil
1/4 teaspoon freshly ground black pepper

Directions:
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.

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.

are you kidding? there are tons of garlic lovers here - including me - this is wonderful! thank you for sharing!

These sound delicious. I think I will add some grated Parmesan to the tops before baking them.

I’m a garlic fanatic. I often buy a container of whole cloves that are already peeled. I then grab a handful and mix them with some olive oil and put them in a small crock. Bake at 400 degrees for around 40 minutes.

You can then spread them on a baguette or a firm cracker. Delicious!

oh yes it is sirfuller!!! mmmmmmm