Julia Child'S Stuffed Mushrooms (Champignons Farci) – a delicious recipe with mushrooms, butter, shallots, flour, heavy cream, parsley. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Remove the stems and reserve.
2
Wash and dry the caps and bush with melted butter.
3
Arrange hollow side up in a baking dish.
4
Season with salt and pepper to taste.
5
Wash and dry the stems.
6
By handfuls twist in a corner of a clean towel to extract as much juice as possible.
7
Saute with the scallions in butter for 4 or 5 minutes until the pieces separate.
8
Lower the heat and add the flour. Stir for a minute or two until thickened.
9
Stir in the cream and cook until thickened.
10
Stir in the parsley and seasonings.
11
Fill the mushroom caps and top each with 1 tsp of cheese and dribble on any remaining butter.
12
Fifteen minutes before serving preheat the oven to 375u00b0F Bake in the upper third of the oven until lightly browned on top.
384
kcal
Calories
33
g
Fat
12
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 12 large mushrooms, 7 tablespoons butter, 2 tablespoons minced shallots, 1/2 tablespoon flour, and more.
Yes, Julia Child'S Stuffed Mushrooms (Champignons Farci) falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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