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French · Starter
Champignons Farcis
Large mushroom caps brushed with butter and filled with their own stems, wrung dry and cooked down with shallot, cream and parsley, then capped with Swiss cheese and baked until tender and lightly browned.
- YieldServes 4 · 12 stuffed mushrooms, 4 to 6 as a hot hors d'oeuvre
- Hands-on28 min
- Total43 min
- Difficulty
Ingredients
Caps
- 12large mushrooms (about 600 g)
- 35 gunsalted butter, melted
- to tastesalt and pepper
Stuffing
- 2 tbspshallots or spring onions, minced
- 28 gunsalted butter
- 4 gall-purpose flour
- 120 mlheavy cream
- 3 tbspflat-leaf parsley, minced
Topping
- 25 gSwiss cheese (Gruyère or Emmental), grated
- 20 gunsalted butter, melted
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