Ruby Tuesday's Garlic And Rosemary Stuffed Mushrooms

Total Time: 1 hr 25 mins Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 1 preheat oven to 400 degrees f.
• 2 peel outer papery skin from garlic head.
• 3 cut off top 1/3" to expose garlic cloves.
• 4 place garlic head, cut side up, in small ramekin.
• 5 drizzle 1 1/2 tablespoons oil over garlic head.
• 6 wrap ramekin in double thickness of foil.
• 7 place in oven; roast garlic for 30 minutes.
• 8 open top of foil, exposing garlic, continue to roast garlic until golden (about 20 minutes).
• 9 remove from oven and cool.
• 10 cut out mushroom stems; chop stems finely.
• 11 melt butter with 1 teaspoon oil in heavy medium skillet over medium-high heat.
• 12 add chopped stems; sauté until beginning to release juices (about 3 minutes).
• 13 add breadcrumbs; stir until crumbs are toasted (about 5 minutes).
• 14 remove skillet from heat.
• 15 mix in parsley and chopped rosemary.
• 16 separate roasted garlic into cloves and peel; reserve oil.
• 17 using fork, finely mash enough garlic in bowl to measure 1 1/2 tablespoons.
• 18 mix in reserved oil.
• 19 stir garlic mixture into chopped mushroom mixture.
• 20 season with salt and pepper.
• 21 line large baking sheet with foil, spray with oil spray.
• 22 brush mushroom caps with 1 1/2 tablespoons oil.
• 23 place rounded side down on prepared sheet.
• 24 lightly salt mushrooms.
• 25 spoon filling into mushrooms, mounding in center.
• 26 **canbe made 1 day ahead.
• 27 cover& chill.
• 28 preheat oven to 375°f.
• 29 bake mushrooms uncovered until tender (about 20 minutes).
• 30 arrange on platter; garnish with rosemary sprigs, if desired.