Garlic-and-Gruyère-Stuffed Mushrooms

  • Serves

    serves 6-8


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.


  • 12 cup olive oil, plus more
  • 20 large cremini mushrooms, stems roughly chopped
  • 10 cloves garlic, chopped
  • 1 small shallot, chopped
  • 14 cup dry sherry
  • 3 tbsp. chopped parsley
  • 2 tbsp. chopped sage
  • 1 egg white
  • 1 14 cups grated Gruyère
  • 12 cup panko bread crumbs


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.

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