*  Exported from  MasterCook  *

                   GARLIC & ROSEMARY STUFFED MUSHROOMS

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Appetizers                       Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Garlic bulb
   3       tb           Olive oil + 1 tsp.
  16                    Mushrooms -- chop stems
   1       t            Butter
     3/4   c            Fresh sourdough breadcrumbs
   1       tb           Chopped fresh parsley
   1 1/2   ts           Chop'd fresh rosemary
                        Nonstick vegetable oil spray
                        Fresh rosemary sprigs -- opt

     Preheat oven to 400 degrees.
     Peel outer papery skin from garlic head. Cut off top 1/3" 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 30 minutes Open top of foil, exposing
  garlic. Continue to roast garlic until golden, about 20 minutes. Remove
  from oven; cool.
     Melt butter with 1 teaspoon oil in heavy medium skillet over medium-high
  heat. Add chopped mushroom 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 mashed enough garlic in bowl to measure 1-1/2 tablespoon. 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 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 degrees.
     Bake mushrooms uncovered until tender, about 20 minutes. Arrange on
  platter. Garnish with rosemary sprigs, if desired.
  
  Source: Bon Appetit Magazine - February, 1995.
     Formatted for MC by Sharon Klinger (TVMV93B@prodigy.com).
 


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