ReceptnaptárChampignons farcis (stuffed mushrooms)
Champignons farcis, or stuffed mushrooms, are a simple but effective French appetizer or tapa: roasted button mushrooms with a garlic and parsley breadcrumb filling. Vegetarian, quick, and great for guests.
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Ingredients
Method
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- Preheat the oven to 200 °C (fan oven 180 °C). Wipe the mushrooms and twist out the stems.
- Finely chop the stems and shallot and cook in 1 tablespoon of olive oil for 3-4 minutes until the liquid evaporates. Add the garlic and parsley and cook 1 minute.
- Off the heat, stir in the breadcrumbs and half of the cheese. Season with salt and pepper.
- Place the mushroom caps on a parchment-lined tray, salt the insides, fill with the mixture, top with the remaining cheese and drizzle with olive oil.
- Bake for 15-20 minutes until the filling is golden and the mushrooms are tender.
- Serve hot as an appetizer or side.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Don't soak the mushrooms; wipe them.
- Use the stems in the filling too.
- Add bacon or ham to enrich.
- Can be filled ahead and baked before serving.
Frequently asked questions
Can it be made ahead?
Filled up to 2 hours before baking.
Vegan?
Without the Parmesan, with nutritional yeast.
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More french ideas
- Salade lyonnaise (frisée salad with bacon and poached egg)
- Salade de chèvre chaud (warm goat's cheese salad)
- Salade landaise (with duck breast and foie gras)
- Salade piémontaise (potato, ham and mayonnaise salad)
- Salade de lentilles au chèvre (lentil salad with goat's cheese)
- Salade de betteraves au chèvre (beetroot salad with goat's cheese)
- Salade d'endives aux noix et roquefort (chicory salad with walnuts and Roquefort)
- Salade de haricots verts à l'échalote (green bean salad with shallots)
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