Julia Child's Stuffed Mushrooms Champignons Farci

Elevate your appetizer game with Julia Child’s Stuffed Mushrooms (Champignons Farci), a timeless French recipe brimming with elegance and flavor. Juicy white mushroom caps are filled with a rich, savory mixture of sautéed mushroom stems, minced shallots, buttery breadcrumbs, and a touch of heavy cream, all complemented by the nutty tang of Parmesan cheese and the freshness of chopped parsley. Baked to golden perfection, these bite-sized delights are tender, aromatic, and irresistibly creamy. Perfect for entertaining, these crowd-pleasing stuffed mushrooms shine as a sophisticated hors d’oeuvre or a luxurious side dish. Simple yet indulgent, this recipe encapsulates Julia Child's classic French techniques for accessible home cooking.

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 12 pieces Large white mushrooms
• 3 tablespoons Unsalted butter
• 1 small Shallot
• 0.33 cup Breadcrumbs
• 2 tablespoons Heavy cream
• 2 tablespoons Grated Parmesan cheese
• 1 tablespoon Fresh parsley
• 0.5 teaspoons Salt
• 0.25 teaspoons Freshly ground black pepper
• 1 tablespoon Olive oil

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Gently clean the mushrooms with a damp paper towel. Remove the stems and set them aside. Hollow out the mushroom caps slightly if needed to create space for the filling.

Step 3

Finely chop the stems and any hollowed-out mushroom pieces.

Step 4

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped mushroom stems and cook for 4-5 minutes, stirring occasionally, until tender and fragrant.

Step 5

Peel and finely mince the shallot. Add it to the skillet with the mushrooms and cook for another 2-3 minutes until softened.

Step 6

Stir in the breadcrumbs and cook for 1-2 minutes, allowing them to absorb the butter and become slightly toasted.

Step 7

Pour in the heavy cream and cook for 1 more minute, stirring constantly, until the mixture comes together into a soft, cohesive filling.

Step 8

Remove the skillet from the heat. Stir in the grated Parmesan cheese, chopped parsley, salt, and pepper. Allow the mixture to cool slightly.

Step 9

Brush the outside of the mushroom caps with olive oil and place them cavity-side up on a baking sheet.

Step 10

Fill each mushroom cap generously with the prepared filling, pressing it down slightly to secure it.

Step 11

Melt the remaining 1 tablespoon of butter and drizzle it over the stuffed mushrooms.

Step 12

Bake the mushrooms in the preheated oven for 20-25 minutes, or until the tops are golden brown and the mushrooms are tender.

Step 13

Transfer the stuffed mushrooms to a serving platter, garnish with a sprinkle of additional parsley if desired, and serve warm.

Nutrition Facts

Serving size	(394.1g)

Amount per serving	% Daily Value*
Calories	787.2

Total Fat 65.6g	0%
Saturated Fat 31.8g	0%
Polyunsaturated Fat 1.3g
Cholesterol 133mg	0%
Sodium 1941.5mg	0%
Total Carbohydrate 41.8g	0%
Dietary Fiber 4.9g	0%
Total Sugars 9.4g
Protein 16.9g	0%

Vitamin D 15.1IU	0%
Calcium 165.0mg	0%
Iron 3.5mg	0%
Potassium 830.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.5%

Protein: 8.2%

Carbs: 20.3%