RUBY TUESDAY'S GARLIC AND ROSEMARY STUFFED MUSHROOMS
Here is another "copycat" recipe from CDKitchen.com. If you love garlic and mushrooms, try these! I have made this recipe using "baby bella" mushrooms instead of the "white stuffing-mushrooms", and it is wonderful! Makes a great appetizer or "party snack".
Provided by Dee514
Categories Vegetable
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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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Tirumala Chukka
[email protected]These stuffed mushrooms are perfect for a party or a special occasion.
Zainab Afridi
[email protected]I added a little bit of chopped sun-dried tomatoes to the stuffing and it gave it a nice extra flavor.
Ron Edmonds
[email protected]These stuffed mushrooms are a great way to use up leftover bread.
Phub Dema
[email protected]I'm not sure what I did wrong, but my mushrooms came out dry and tough.
Alexa Nerd
[email protected]These stuffed mushrooms are a bit time-consuming to make, but they are definitely worth the effort.
Elias Segeron
[email protected]I had some trouble finding jumbo mushrooms, but I was able to use regular-sized mushrooms and they still turned out great.
Henok Gebremichael
[email protected]The garlic and rosemary stuffing was a bit too salty for my taste, but otherwise these mushrooms were very good.
Islam Sarkar
[email protected]I followed the recipe exactly and the mushrooms turned out perfectly. I will definitely be making these again.
Shabana Abdullah
[email protected]These stuffed mushrooms are a great appetizer or side dish.
uriel gg
[email protected]I'm not a big fan of mushrooms, but these were delicious! The stuffing was flavorful and the mushrooms were cooked just right.
julius ehochi
[email protected]I made these mushrooms for a potluck and they were gone in minutes! Everyone loved them.
Harrison Jefwa
[email protected]These stuffed mushrooms were a hit at my dinner party! The garlic and rosemary flavors were perfectly balanced and the mushrooms were cooked to perfection.