Garlic-Stuffed Mushrooms – a delicious recipe with garlic, heavy whipping cream, salt, white, button, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
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 puree. Stir in salt and panko and mix thoroughly.
2
Preheat oven to 450u00b0. Lay mushroom caps, top side down, on an oiled baking sheet. Brush edges with oil and fill centers with garlic cream.
3
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.
4
Note: Nutritional analysis is per serving.
5
Panko, or Japanese bread crumbs, are very light and crunchy; find them at Asian markets.
1044
kcal
Calories
25
g
Fat
168
g
Carbs
46
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 heads garlic, cloves separated and peeled, 1 cup heavy whipping cream, 1 teaspoon salt, 1 cup panko or white, unseasoned bread crumbs, and more.
Yes, Garlic-Stuffed Mushrooms falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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