I am soooooooo cheating today. I had already posted this stuffed mushrooms recipe about two years ago. I just didn’t have much time to write something completely new today. Please don’t hate me! ;0)
Stuffed mushrooms are ideal for an aperitif or as a starter and they look really stunning in a plate… The recipe is quite simple and, as such, it is great to introduce younger kids to cooking…
For 8 pieces – 2 to 4 people:
- Remove the stems of 8 large Paris (button) mushrooms and keep them (the stems) aside
- Peel/clean the hats and boil them in water for about 10 minutes. Take them out and dry them carefully with a paper towel
- Sauté the chopped stems with 2 large shallots in a little bit of extra virgin olive oil. Then sear 200g of sausage meat to a nice golden brown. Merge the two preparations together and add a whole egg, a handful of chopped parsley, a clove of garlic (chopped), a handful of grated cheese (comté is best), black pepper, salt and a pinch of freshly grated nutmeg.
- Fill each cap with the stuffing and place them in a baking dish with a little bit of water and oil at the bottom (not too much). The stuffed side faces up of course. Coat each mushroom with grated cheese.
- Place everything in the oven for about 20 minutes at 400°F.
I promise your guests will LOVE this!
Serve your stuffed mushrooms with a chilled rosé. Or beer, or white wine, or red wine, or bourbon, or milk, or juice, or… 😉 Whatever makes you feel good works for me! No food snobs here :0)
OK, we’ll just have to draw the line at foie gras with cheese or sausages dipped in cheap chocolate sauce; but other than that, whatever rocks your boat! Have fun! Enjoy!
Oh, and here are a few flowers to brighten up your day!
MY FRENCH HEAVEN 
I don’t think I have ever seen more luscious looking stuffed mushrooms!
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The mushrooms are beautiful! One problem that I have with stuffed mushrooms is that when you bite into it, water spurts out and dilutes the other flavours. What are your thoughts on this?
Heavenly. Just heavenly.
You have now posted possibly the best recipe in the history of mushroom-based dishes. Drooling here!
That is very kind of you to say. As for the best recipe in the history of mushroom-based dishes, I don’t know… Alain Ducasse or Paul Bocuse may have something to say about that 😉
They look delicious!
They really were dear Flora! Why don’t you try them and let me know what you think 😉
This looks too good to pass up. I’m changing what I had planned to lunch today. Thanks for the inspiration.
I’m quite late in answering comments… Did you make it Timothy? Did you like it? 😉
I did make it and I liked it a lot. Used minced bacon instead of sausage meat.
I’ll make it again and stay true to your recipe.
I LOOOOOOOOOOVE bacon! Is there anything better than bacon?! I like to use it to wrap seafood like lobster, monk fish or even scallops. With a nice sauce like a beurre blanc, it’s heaven!!!
You have to send me a bacon wrapped anything recipe. I’ve only done it with chicken, but I’m open to adventure and trying new things out
I have come to the conclusion that I really need to write down all the recipes I want to try and stop trying to keep them all in my head. This is one that is definitely going on that list. I have made some pretty good stuffed mushrooms, but they weren’t anything like this. This looks wonderful.
I hope you try them and give me your feedback! 😉
I will definitely try this recipe. I never say no to a mushroom, nice cheese… and certainly not a shallot! Beautiful close-up shot; it whets the appetite for sure!
Do try them dear Shanna. I know you a little bit by now and I know you’ll love them 😉
Oh, Stephane! You might laugh, but my husband and I order seafood stuffed mushrooms every time we go to Red Lobster–the only seasfood we can get here in the middle of Texas. They pale in comparison to these beauties. Will DEFINITELY be trying these. 🙂
I shouldn’t admit this Leilani, but Red Lobster is my favorite!!! OK, SHHHHHH! I didn’t say that!!!! (oh my god their cheese biscuits!!!!!!!!) 😉
I am glad you cheated and posted this as I am new to your blog and might not have found the recipe otherwise. It looks amazing, I am going to go and buy mushrooms just so I can try this – love the flowers as well.
Oh please let me know how it goes! I think you will like it very much. Serve mixed greens with it on the side. It will compliment the flavors well 🙂
looks appetizing even to a non-meat eater. 🙂
Now that’s what I call a nice compliment! 🙂 You know, I think you could easily replace the meat with a mix of other vegetables like eggplant and carrots. Then add more cheese or use a stronger cheese + your favorite spices to enhance the taste…
These look wonderful Stéphane – full of flavour! Hope you have a lovely weekend.
You too dear Margot!!
No apologies needed for repeating recipes posts. Everything old is new again sometime!
So so true Sandra! I wish I had found the recipe to make myself new some days 😉 😀
I’ll have a copy when you find it!
I love mushrooms so these look fantastic! Thanks for sharing your recipe! Hugz Lisa and Bear
You are most welcome dear Lisa!
This looks AHmazing! Love stuffed mushrooms, always. Love them with a strong cheese, especially.
You are so right Catherine. Especially with button mushrooms, a strong enough cheese is a must 😉
OMG! That looks so good! Mmm…
Thanks a lot! Do try them. You’ll love them 🙂
What a delicious little treasure you found in your archives! Just a question, it´s mentioned in one other comment, but why do you boil the mushrooms first? Isn´t it enough time in the oven for them to get cooked through? Have a great weekend!
Hi Sabine, boiling the hats first makes them that much softer…
Those are wonderful, I love stuffed mushrooms and have never seen them look so good. Saved and making these for sure. So glad you unearthed this recipe and shared.
Wonderful! I’m sure you’ll love them. That’s one of my least favorite part of blogs. So much gets lost so fast…
Yum
I’m soooo totally making it! Thanks for sharing, this is a great recipe! I think the boiling of the mushroom cups should make all the difference (I tried to make stuffed mushrooms and didn’t like the result). Cheers!
I think the boiling part is indeed very important. What wine would you have picked for a dish like this? I think rosé would be perfect with the pork and all…
Thinking about this dish, I think it should be dry and earthy Rosé – I’m sure Provence will work nicely. I think some of the Beaujolais or a simple Cote du Rhone might work as well.
Right on the money my friend!
Looks totally yummy! I’m making mushrooms today so it’s appropriate!
Go for it Julia! What kind of mushrooms?
Ah, crimini and porcini.
Ahhhh, memories! My every-year contribution to the Christmas party (when I worked!) was a much less elegant version of this – just the chopped stems, garlic, seasoned, buttered breadcrumbs, and tiny bits of sausage, stuffed into the caps (hats?) and broiled. These were always a big hit.
Virtual hugs,
Judie
That’s a very nice contribution. Try this recipe and let me know if you like it 😉
Mushrooms are on sale this week, and I am just off to the supermarket. I know . . . Sacrilege . . . But I went to the local Thursday farmers market yesterday for organic meats and eggs. ;->
We all use the supermarket at one point or another during the week. Whoever says they don’t is a filthy liar 😉
If it is your favourite, it is my favourite too!!! Have a wonderful day – hugs coming from Vancouver.
You are so sweet my dear friend!!! Have yourself a beautiful weekend!