Recipe - Garlic And Rosemary Stuffed Mushrooms

1 Whole head garlic
3 tablespoon Plus 1 tsp olive oil
16 2"diameter mushrooms
1 tablespoon Butter
Three fourths cup Fresh sourdough bread crumbs
1 tablespoon Fresh parsley; chopped
1 One half teaspoon Fresh rosemary; chopped
Vegetable cooking spray
1 Sprig fresh rosemary;
optional

A wonderful beginning to a special dinner........... 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
1One half tablespoon oil over. Wrap ramekin in double thickness of foil. Place
in oven; roast garlic 30 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 mediumhigh heat. Add chopped
stems; saute 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 1One half tablespoons. Mix in reserved oil. Stir in 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 1One half 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 degree F. Bake
mushrooms uncovered until tender, about 20 minutes. Arrange on platter.
Garnish with rosemary sprigs, if desired.

Source: Bon Appetit Magazine February, 1995

Recipe by: Bon Appetit Magazine Posted to TNT Prodigy's Recipe Exchange
Newsletter by MarySpero@prodigy.com (MS MARY E SPERO) on Jul 21, 1997