1 bulb of garlic
1 Tbsp SilverLeaf Terra del Sole Extra Virgin Olive Oil
15 2-inch diameter mushrooms
1 tsp butter
1/2 cup breadcrumbs
1 Tbsp parmesan cheese
1 Tbsp chopped fresh parsley
Prepare the bulb of garlic in The Roasted Garlic Express following directions.
Cut the stems from the mushrooms and chop the stems. In a skillet sauté the chopped stems in 1 teaspoon of Terra del Sole Olive Oil and 1 teaspoon butter about 3 minutes. Add breadcrumbs and cook about 5 minutes. Remove from heat and mix in parsley and parmesan cheese. Separate the cloves of the cooked bulb of garlic and squeeze the paste from them into a bowl. Using a fork, mash enough garlic to measure 2 tablespoons. Add the oil from the Roasted Garlic Express. Stir garlic mixture into chopped mushroom mixture. Season with salt and pepper. Brush mushroom caps with Terra del Sole Olive Oil. Place rounded side down on a baking sheet. Spoon filling into mushrooms. Bake in a preheated 375 degree oven for 20 minutes.
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