Few ingredients can add as much flavor to your recipesand in so many waysas garlic. The longer you cook it, the less pungent it becomes. When garlic cloves are slowly roasted whole, their flavor is unexpectedly mellow, but if you press just one raw clove into a dish right before serving, it provides a fiery jolt. In these easy recipes, you can enjoy garlic baked in stuffed portobellos, raw in quinoa tabbouleh, roasted in vinaigrette and simmered in soup. Any way you cook it, theres no mistaking the culinary power of garlic.
Garlicky Stuffed Portobellos
Savory and satisfying, these stuffed mushrooms make a great light meal when served with a green salad.
4 5-inch portobello mushroom caps
2 3/4 cups whole grain breadcrumbs
1 cup freshly grated Parmesan cheese
2 Tbs. finely chopped fresh rosemary, plus sprigs for garnish
6 cloves garlic, minced (about 2 Tbs.)
1. Preheat oven to 375F. Scrape out and discard gills from undersides of mushroom caps with spoon. Remove and discard stems. Arrange mushrooms, stem-side up, in shallow baking dish.
2. Combine remaining ingredients in medium bowl. Stir in 3 Tbs. water, and season with salt and pepper to taste.
3. Stuff mushroom caps with garlic mixture, pressing down firmly. Fill baking dish with 1/4 inch water. Cover dish with foil, and bake 30 minutes, or until mushrooms are tender.
4. Uncover, and broil 1 to 2 minutes, or until tops are lightly browned, being careful not to burn. Garnish with rosemary sprigs, and serve immediately. Note: If you want to make fresh breadcrumbs, tear up 4 to 5 slices of bread, place in food processor or blender, and process until finely ground.
PER SERVING: 225 CAL; 12G PROT; 10.5G TOTAL FAT (5G SAT. FAT); 22G CARB; 25MG CHOL; 556MG SOD; 6G FIBER; 5G SUGARS