Garlic-and-Gruyère-Stuffed Mushrooms

Name: Garlic-and-Gruyère-Stuffed Mushrooms
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 1 ⁄ 2 cup olive oil, plus more; 20 large cremini mushrooms, stems roughly chopped; 10 cloves garlic, chopped; 1 small shallot, chopped; 1 ⁄ 4 cup dry sherry; 3 tbsp. chopped parsley; 2 tbsp. chopped sage; 1 egg white; 1 1 ⁄ 4 cups grated Gruyère; 1 ⁄ 2 cup panko bread crumbs

Serves
serves 6-8

ROMULO YANES

Each summer, at the Gilroy Garlic Festival in Gilroy, California—home to 90 percent of the American garlic crop—festivalgoers can nosh on a wide assortment of garlicky dishes, ranging from spaghetti enrobed in a pungent pesto to garlic ice cream. One of our favorites is this dish of garlic-stuffed mushrooms, which we've enhanced with a little dry sherry and nutty Gruyère cheese.

Ingredients

¹⁄₂ cup olive oil, plus more
20 large cremini mushrooms, stems roughly chopped
10 cloves garlic, chopped
1 small shallot, chopped
¹⁄₄ cup dry sherry
3 tbsp. chopped parsley
2 tbsp. chopped sage
1 egg white
1 ¹⁄₄ cups grated Gruyère
¹⁄₂ cup panko bread crumbs

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Instructions

Step 1

Heat oven to 375°. Toss 2 tbsp. oil, the mushroom caps, salt, and pepper on a baking sheet. Arrange stem side down; bake until tender, 25–30 minutes.

Step 2

Heat oven broiler. Heat remaining oil and the garlic in a 12" skillet over medium; cook until garlic is golden, 4–6 minutes. Using a slotted spoon, transfer garlic to a paper towel to drain. Add chopped mushroom stems, shallot, salt, and pepper to skillet; cook until shallot is soft, 3–4 minutes. Add sherry; cook until evaporated, 2–3 minutes. Transfer to a food processor; add parsley, sage, and egg white, and pulse until coarsely ground. Transfer to a bowl; stir in reserved garlic, the Gruyère, and panko. Fill caps with 1 tbsp. filling; return to baking sheet. Drizzle with olive oil; broil until tops are browned, 2–3 minutes.

Heat oven to 375°. Toss 2 tbsp. oil, the mushroom caps, salt, and pepper on a baking sheet. Arrange stem side down; bake until tender, 25–30 minutes.
Heat oven broiler. Heat remaining oil and the garlic in a 12" skillet over medium; cook until garlic is golden, 4–6 minutes. Using a slotted spoon, transfer garlic to a paper towel to drain. Add chopped mushroom stems, shallot, salt, and pepper to skillet; cook until shallot is soft, 3–4 minutes. Add sherry; cook until evaporated, 2–3 minutes. Transfer to a food processor; add parsley, sage, and egg white, and pulse until coarsely ground. Transfer to a bowl; stir in reserved garlic, the Gruyère, and panko. Fill caps with 1 tbsp. filling; return to baking sheet. Drizzle with olive oil; broil until tops are browned, 2–3 minutes.