I had always wanted to try to make stuffed mushrooms, and I guess for some reason I thought they wouldn’t be good (if I made them), but they turned out pretty darn delicious. I’ve adapted this page from our cookbook of the month Great Food, Great Beer and so far it’s been the best base recipe in the book. We’ll be reviewing the cookbook later on in the month, so be sure to check back for that to get a better sense of how it went.
It’s funny how things are, as a kid, I absolutely hated mushrooms, the look of them, the taste of them, but now, it’s such an easy add in to so many recipes. It gives you that extra texture and hearty-ness you’re looking for. They are so delicious, and really form to what’s around them. They pick up flavours and add a little bit of their own. All in all, it’s a really good ingredient to have in your fridge because of the diversity it offers.
Though we ate them on a plain old weeknight, I could see it being a great dish to serve when you were having company over, they pack a lot of flavour and are fairly easy to make (just need a bit of prep time). Give it a go! You won’t be disappointed.
Now onto the garlic and parmesan stuffed mushroom recipe
- 10 large stuffing mushrooms or 24 smaller mushrooms, stemmed
- 1 cup cream or half & half
- 2 heads of garlic, separated and peeled
- 1/4 cup of parmesan
- 3/4 cup of panko
- 1. Preheat oven to 450°F.
- 2. Press down on the garlic to slightly crush them to help them release their flavours.
- 3. In a small saucepot, combine the garlic and cream and cook at low to medium heat for 40 minutes.
- 4. At the end of the 40 minutes, the garlic should have softened enough for you to mash it gently with a fork. If this hasn't happened, up the heat a little and give it another 10 minutes.
- 5. Once garlic has been mashed, add the panko and parmesan and mix.
- 6. Spoon the mixture into the mushrooms. It's okay if the mushrooms overflow a little.
- 7. Bake for 15 minutes.