Ruby Tuesday's Garlic and Rosemary Stuffed Mushrooms

Recipe by Dee514
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400 degrees F.
  • 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 garlic head.
  • Wrap ramekin in double thickness of foil.
  • Place in oven; roast garlic for 30 minutes.
  • Open top of foil, exposing garlic, continue to roast garlic until golden (about 20 minutes).
  • Remove from oven and cool.
  • Cut out mushroom stems; chop stems finely.
  • Melt butter with 1 teaspoon oil in heavy medium skillet over medium-high heat.
  • Add chopped stems; sauté 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 1 1/2 Tablespoons.
  • Mix in reserved oil.
  • Stir 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.
  • **Canbe made 1 day ahead.
  • Cover& chill.
  • Preheat oven to 375°F.
  • Bake mushrooms uncovered until tender (about 20 minutes).
  • Arrange on platter; garnish with rosemary sprigs, if desired.
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