No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (145g) Recipe makes 4 servings
Calories 226
Calories from Fat 122		(54%)
Amount Per Serving		%DV
	Total Fat 13.6g	20%
	Saturated Fat 2.5g	12%
	Monounsaturated Fat 8.7g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.0g
Cholesterol 2mg		0%
Sodium 161mg		6%
Potassium 336mg		9%
Total Carbohydrate 22.0g		7%
	Dietary Fiber 2.0g	8%
	Sugars 2.6g
Protein 5.9g		11%
detailed view... how is this calculated?

Ruby Tuesday's Garlic and Rosemary Stuffed Mushrooms

Recipe #39084 | 1½ hours | 15 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Dee514
Sep 2, 2002

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".

SERVES 4 (change servings and units)

Ingredients

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)

Directions

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.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Dry Roasted Almonds

Fairy Bread

Homemade Corn Tortilla Chips, Easy Cheap Mexican Snack Food

Asian Inspired Coconut Crab Cakes

Mushroom Garlic Cream Tarts

Featured Reviews for This Recipe

From: Sharon123

On Aug 31, 2003

I fixed these for dinner tonight (I picked this for Zaar Cookbook Tag, making recipes that are in your cookbook) and just loved them! Wonderful taste! I used crushed garlic in a jar. For the breadcrumbs I used 1 piece of Jewish rye bread. Yummy! Thanks!

0 people found this review helpful

Was this review helpful to you? YES | NO

Read all 1 reviews