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1 whole medium head garlic |
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3 tablespoons plus 1 teaspoon
olive oil |
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16 2-inch-diameter mushrooms |
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1
teaspoon butter |
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3/4 cup fine fresh sourdough
breadcrumbs |
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1 tablespoon chopped fresh parsley |
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1-1/2 teaspoons chopped fresh
rosemary |
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Nonstick vegetable oil spray |
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Fresh rosemary sprigs (optional) |
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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 tablespoons oil over. Wrap ramekin in double thickness of
foil. Place in oven; roast garlic 20 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;
sauté 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 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°F. Bake mushrooms uncovered until tender,
about 20 minutes. Arrange on platter. Garnish with rosemary sprigs,
if desired.
Serves 4.
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Recipes