Julia Child’s Gruyère Stuffed Mushrooms, or Champignons Farci, is a classic! I grew up watching Julia on PBS before Food Network was really a thing. She was quite something in the kitchen, wasn’t she? I loved her and Jacques Pepin together. Lots of good memories there 🙂
I chose this recipe as it is one of the less involved and intimidating of her collection. This one comes from her book, The Art Of French Cooking, Volume One (*affiliate link)
Let me show you how to make them!
How to make Julia Child’s Gruyère Stuffed Mushrooms, (Champignons Farci)
You’ll first need to wipe the mushrooms clean and remove the stems, reserving them for the filling. Trim off the very ends of the stem and discard.
Brush with melted butter.
And season with salt and pepper.
Now, let’s make the filling. Finely chop the reserved stems and any broken pieces.
Add to a skillet with a bit of oil and cook for a few minutes.
CHEF’S NOTE: Julia used Madeira, but white wine works just fine.
Add wine and simmer until the alcohol cooks off.
Add the cheese, breadcrumbs and parsley.
Slowly add the cream, adding just enough to bring it together but not so much that it is wet. It should just hold together and still be quite dry.
Using a small scoop, two spoons or your hands, stuff the mushrooms.
Top with a pinch more of the cheese and drizzle with any remaining melted butter.
Roast until tender and golden. Garnish with a bit more parsley.
Doesn’t that look amazing? Julia knew how to do it right 🙂
Did you make Julia Child’s Gruyère Stuffed Mushrooms? Leave me a comment below and let me know what you thought.
You can also tag me on Instagram at aimee_stock. I love seeing your creations!
Julia Child’s Gruyère Stuffed Mushrooms
- Sheet Pan
- 12 medium Brown Mushrooms such as Cremini, wiped clean, stems trimmed, then reserved for filling
- 2 tbsp Butter melted
- sprinkling Salt and Pepper
TO MAKE THE FILLING:
- 1 tbsp Oil
- 1 medium Shallot very finely minced
- Mushroom Stems very finely minced
- 2 tbsp White Wine
- 3 tbsp Panko Bread Crumbs
- 1/4 c Gruyere plus more for topping
- 2 tbsp Parsley very finely chopped
- Salt & Pepper to taste
- 2 tbsp Heavy Whipping Cream or just enough to get the mixture to hold together
- 2 tbsp Butter melted
- sprinkling Parmesan
- sprinkling Gruyere
- You'll first need to wipe the mushrooms clean and remove the stems, reserving them for the filling. Trim off the very ends of the stem and discard.
- Brush with melted butter and season with salt and pepper.
- Chop the stems and shallot. Saute until tender. You can use oil or butter here. Add the white wine and saute for a few minutes to cook off the alcohol.
- Add panko bread crumbs, Gruyere and parsley. Stir to combine.
- Add just enough heavy whipping cream to bring the mixture together, but it shouldn't be wet.
- Stuff the mushrooms, dividing the mixture evenly.
- Top each with a pinch of shredded Gruyere, a drizzle of the remaining melted butter and a sprinkle of parmesan.
- Bake at 375 degrees until tender and golden. Top with fresh parsley and serve immediately.