These hearty stuffed mushrooms are filed with some of my favorite flavors: roasted garlic cloves, fresh rosemary and a touch of quality, fruity olive oil. Topped with crispy Panko breadcrumbs before being baked, stuffed mushrooms are always an elegant and easy entertaining idea.
(To view this recipe, click on the blue title of the blog post above*)
Roasted Garlic & Rosemary-Stuffed Mushrooms
Ingredients:
- 6 large cremini mushrooms, or Portobello stuffing mushrooms (stems removed)
- Salt and pepper
- Quality olive oil
- Worcestershire sauce
- 1 large head of garlic, roasted
- Fresh rosemary, finely chopped
- Panko breadcrumbs
Directions:
- Preheat the oven to 375 degrees. Line a small baking sheet with foil; spray with olive oil spray.
- Season the inside of each mushroom with a pinch of salt and pepper; drizzle 1/4 teaspoon of oil into each mushroom as well. Drizzle just about 1/4 teaspoon of the Worcestershire sauce into each mushroom.
- When the head of roasted garlic is cool enough to handle, squeeze out the individual cloves. Place 2-3 cloves in each seasoned mushroom, along with the chopped rosemary. Put 1 teaspoon of Panko on top of the mushroom filling. Drizzle each with a touch more olive oil.
- Bake in the preheated oven for 25-30 minutes, or until the mushrooms are tender and the Panko lightly browned.
- Serve warm with a touch more fresh rosemary on top.
Tagged: cremini mushrooms, fresh rosemary, garlic, mushrooms, panko breadcrumbs, portobella stuffing mushrooms, roasted garlic, stuffed mushrooms
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