Roasted garlic and mushrooms mix for an exceptional flavor.

Ingredients:
1 garlic bulb
Olive oil
15 2-inch-diameter mushrooms
1 Tbsp. olive oil
1 tsp. butter
½ cup breadcrumbs
1 Tbsp. Parmesan cheese, grated
1 Tbsp. chopped fresh parsley
Salt and pepper to taste

Directions:
Prepare the garlic in the oven: Remove the outer papery covering. Slice ¼-inch off the top of the garlic bulb, exposing most of the cloves. Place in a small baking dish and drizzle with olive oil. Cover with foil and roast at 425 degrees for about 45 minutes, or until garlic cloves are soft.

Squeeze the paste from the cloves into a bowl. Using a fork, mash enough garlic to measure 2 tablespoons. Add the oil from the Roasted Garlic Express or baking dish.

Remove the stems from the mushrooms, setting the caps aside. Chop stems, and sauté in a skillet with 1 teaspoon of oil and 1 teaspoon butter, about 3 minutes. Add breadcrumbs and cook about 5 minutes more. Remove from heat and mix in parsley and Parmesan cheese, then stir in garlic mixture. Season with salt and pepper.

Brush mushroom caps with olive oil. Place rounded side down on a baking sheet. Spoon garlic filling into mushrooms. Bake at 375 degrees for 20 minutes.