Ruby Tuesdays Garlic And Rosemary Stuffed Mushrooms Recipes

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RUBY TUESDAY'S GARLIC AND ROSEMARY STUFFED MUSHROOMS



Ruby Tuesday's Garlic and Rosemary Stuffed Mushrooms image

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

1 head garlic
3 tablespoons olive oil, plus
1 teaspoon olive oil
16 mushrooms (2 inch diameter)
1 teaspoon butter
3/4 cup fine fresh sourdough breadcrumbs
1 tablespoon chopped fresh parsley
1 1/2 teaspoons chopped fresh rosemary
vegetable oil cooking spray (Pam)
fresh rosemary (to garnish) (optional)

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.

GARLIC AND ROSEMARY STUFFED MUSHROOMS



Garlic and Rosemary Stuffed Mushrooms image

Categories     Garlic     Herb     Mushroom     Bake     Vegetarian     Kid-Friendly     Rosemary     Winter     Bon Appétit     Small Plates

Yield Serves 4

Number Of Ingredients 9

1 whole medium head garlic
3 tablespoons plus 1 teaspoon olive oil
16 2-inch-diameter mushrooms
1 teaspoon butter
3/4 cup fine fresh sourdough breadcrumbs
1 tablespoon chopped fresh parsley
1 1/2 teaspoons chopped fresh rosemary
Nonstick vegetable oil spray
Fresh rosemary sprigs (optional)

Steps:

  • Preheat oven to 400°F. Peel outer papery skin from garlic head. Cut off top 1/3 inch 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.
  • 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.(Can be 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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