Green Garlic Stuffed Mushrooms Recipe

Name: Green Garlic Stuffed Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Green Garlic Confit (Molly Wizenburg's method); 1 1/2 cups quarter inch sliced green garlic stalks (I had about 14 medium); 2 tablespoons butter; 1/4 cup water; 1/2 teaspoon salt; For the mushrooms and stuffing; 24 white or brown button mushrooms, caps about 1 1/2 to 2 inches in diameter; 2 tablespoons extra virgin olive oil; 4 ounces softened cream cheese; 3/4 cup panko bread crumbs; 2 tablespoons finely grated parmesan cheese; The green garlic confit; Extra virgin olive oil for drizzling

Servings: persons

Green Garlic Confit (Molly Wizenburg's method)
1 1/2 cups quarter inch sliced green garlic stalks (I had about 14 medium)
2 tablespoons butter
1/4 cup water
1/2 teaspoon salt
For the mushrooms and stuffing
24 white or brown button mushrooms, caps about 1 1/2 to 2 inches in diameter
2 tablespoons extra virgin olive oil
4 ounces softened cream cheese
3/4 cup panko bread crumbs
2 tablespoons finely grated parmesan cheese
The green garlic confit
Extra virgin olive oil for drizzling

1
In a small sauce pan with a lid, melt the butter and add the sliced green garlic, water and salt. Cover and gently cook the mixture over medium-low heat, stirring often until the liquid is almost all evaporated. This should take about 20 minutes. Set aside to cool a bit while you prep the mushrooms.
2
Remove the stems from the mushrooms (save for another use) and then clean the mushrooms with either a mushroom brush or wipe them with paper toweling.
3
Place the mushrooms in a bowl and toss them with the 2 tablespoons of olive oil and then place them, cap side up on a baking sheet. In a pre heated 425F oven, roast the mushrooms for 5 minutes. Remove from the oven and turn them over. Lower the oven temp to 350F.
4
In a small mixing bowl, combine the cream cheese, panko, parmesan and green garlic confit. Distribute the filling into the mushroom caps and then drizzle a little extra virgin olive oil over each mushroom.
5
Roast the filled mushroom caps at the 350F temp for about twenty minutes or until the filling just begins to brown. Let cool for a minute or two before enjoying warm.

579

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Green Garlic Confit (Molly Wizenburg's method), 1 1/2 cups quarter inch sliced green garlic stalks (I had about 14 medium), 2 tablespoons butter, 1/4 cup water, and more.

Yes, Green 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.

Green Garlic Stuffed Mushrooms

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