Sunday, April 22, 2012
Green Garlic Stuffed Mushrooms
Lots of green garlic growing in the yard, a big tub of brown mushrooms in the fridge and a love for appetizers inspired this. I think they would be equally as good with diced leek if green garlic is unavailable.
For the Green Garlic Confit (Molly Wizenburg's method)
1 1/2 cups quarter inch sliced green garlic stalks (I had about 14 medium)
2 Tbl butter
1/4 cup water
1/2 tsp salt
In a small sauce pan with a lid, melt the butter and add the sliced green garlic, water and salt. Cover and gently cook over medium-low heat, stirring often until the liquid is almost evaporated. This should take about 20 minutes. Set aside to cool a bit while you prep the mushrooms.
For the mushrooms and stuffing
24 brown or white button mushrooms, caps about 1 1/2 to 2 inches in diameter
2 Tbl extra virgin olive oil
4 ounces softened cream cheese
3/4 cup panko bread crumbs
2 Tbl finely grated parmesan cheese
The green garlic confit
Extra virgin olive oil for drizzling
Remove the stems from the mushrooms and then clean the mushrooms with either a mushroom brush or wipe them with paper toweling.
Place the mushrooms in a bowl and toss them with the 2 Tbl olive oil and then place them, cap side up, on a baking sheet. in a preheated 425F oven, roast the mushrooms for 5 minutes. Remove from the oven and turn them over. Lower the oven temp to 350F.
In a small mixing bowl, combine the cream cheese, panko, parmesan and green garlic confit. Distribute the filling into the mushroom caps and then drizzle a little extra virgin olive oil over each mushroom.
Roast the filled mushroom caps at the 350F temp for about 20 minutes or until the filling just begins to brown. Let cool for a minute or two before enjoying warm.