2 heads garlic, cloves separated and peeled
1 cup pareve whipping cream
1 teaspoon salt
1 cup panko or white bread crumbs
24 large button or cremini mushrooms, stems removed
2 teaspoons olive oil
¼ teaspoon pepper
In a small saucepan over low heat, slowly cook garlic and pareve cream until garlic is soft enough to mash with a spoon, about 45 minutes (cream will be reduced and thick). Remove from heat and mash garlic into cream with a fork, making a rough puree. Stir in salt and panko and mix thoroughly.
Preheat oven to 450 degrees. Lay mushroom caps, topside down on an oiled baking sheet. Brush edges with oil and fill center with garlic cream. Bake until starting to brown about 15 minutes. Let sit 5 to 10 minutes. Lift mushrooms from any released liquid and sprinkle with salt and pepper.