Cream Cheese

Green Garlic Stuffed Mushrooms

April 22, 2012
1 Ratings
  • Makes 24 stuffed mushrooms
Author Notes

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. —inpatskitchen

What You'll Need
  • Green Garlic Confit (Molly Wizenburg's method)
  • 1 1/2 cups quarter inch sliced green garlic stalks (I had about 14 medium)
  • 2 tablespoons butter
  • 1/4 cup water
  • 1/2 teaspoon salt
  • For the mushrooms and stuffing
  • 24 white or brown button mushrooms, caps about 1 1/2 to 2 inches in diameter
  • 2 tablespoons extra virgin olive oil
  • 4 ounces softened cream cheese
  • 3/4 cup panko bread crumbs
  • 2 tablespoons finely grated parmesan cheese
  • The green garlic confit
  • Extra virgin olive oil for drizzling
  1. Green Garlic Confit (Molly Wizenburg's method)
  2. In a small sauce pan with a lid, melt the butter and add the sliced green garlic, water and salt. Cover and gently cook the mixture over medium-low heat, stirring often until the liquid is almost all evaporated. This should take about 20 minutes. Set aside to cool a bit while you prep the mushrooms.
  1. For the mushrooms and stuffing
  2. Remove the stems from the mushrooms (save for another use) and then clean the mushrooms with either a mushroom brush or wipe them with paper toweling.
  3. Place the mushrooms in a bowl and toss them with the 2 tablespoons of olive oil and then place them, cap side up on a baking sheet. In a pre heated 425F oven, roast the mushrooms for 5 minutes. Remove from the oven and turn them over. Lower the oven temp to 350F.
  4. 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.
  5. Roast the filled mushroom caps at the 350F temp for about twenty minutes or until the filling just begins to brown. Let cool for a minute or two before enjoying warm.
Contest Entries

See what other Food52ers are saying.

  • boulangere
  • inpatskitchen
  • dragonflycat

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

4 Reviews

dragonflycat October 5, 2015
I made these last night and they were absolutely delicious! Very savory - I used crème fraîche instead of cream cheese because I didn't have any cream cheese (and we LOVE crème fraîche). After they came out I put some lemon juice on mine and my fiancé ate his as is; we scarfed 'em down in record time! Thank you for posting such a wonderful recipe - I will definitely make this again!
inpatskitchen October 5, 2015
Thanks so much dragonflycat! The creme fraiche sounds delish!! So happy you both enjoyed!
boulangere April 22, 2012
Oh, my, yes.
inpatskitchen April 22, 2012
Made for a mighty fine Saturday lunch!