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 :)
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Course: Appetizer
Cuisine: American, French
Servings: 2servings
Calories:
Equipment
Sheet Pan
Ingredients
12mediumBrown Mushroomssuch as Cremini, wiped clean, stems trimmed, then reserved for filling
2tbspButtermelted
sprinklingSalt and Pepper
TO MAKE THE FILLING:
1tbspOil
1mediumShallotvery finely minced
Mushroom Stemsvery finely minced
2tbspWhite Wine
3tbspPanko Bread Crumbs
1/4cGruyereplus more for topping
2tbspParsleyvery finely chopped
Salt & Pepperto taste
2tbspHeavy Whipping Creamor just enough to get the mixture to hold together
FOR TOPPING:
2tbspButtermelted
sprinklingParmesan
sprinklingGruyere
Instructions
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.