CHAMPIGNONS FARCIS [STUFFED MUSHROOMS]
Steps:
- Preheat oven to 375 degrees
- Brush the mushroom caps with 2-3 Tbs of melted butter. Place them, hollow-side up, in a shallow, lightly buttered roasting pan. Sprinkle lightly with salt and pepper.
- Finely mince and squeeze the mushroom stems in a towel to extract their juice. Saute the onions in butter and oil for 3 to 4 minutes without browning. Then add the shallots or green onions and mushroom stems. Saute over moderately high heat, stirring frequently. After 6-8 minutes the mushroom pieces should begin to separate from each other and brown lightly.
- Add the Madeira and boil it down rapidly until it has almost entirely evaporated.
- Off heat, mix in the bread crumbs, cheeses, parsley, tarragon, and seasonings. A spoonful at a time, blend in just enough cream to moisten the mixture but keep it sufficiently stiff to hold its shape in a spoon. Correct seasoning.
- Fill the mushroom caps with the stuffing. Top each with a pinch of cheese and drops of melted butter.
- Bake in upper third of a preheated, 375 degree oven for 15 to 20 minutes, or until caps are tender and stuffing has browned lightly on top.
CHAMPIGNONS FARCIS
Make and share this Champignons Farcis recipe from Food.com.
Provided by Chocolatl
Categories Vegetable
Time 25m
Yield 5-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Remove mushrooms stems and mince finely. Reserve stems and caps.
- Melt butter in a skillet and saute onions until tender, 2-3 minutes.
- Add mushroom stems and cook, stirring frequently, 4 minutes.
- Add clams, salt, pepper, nutmeg and parsley, and mix well.
- Remove and let cool.
- Brush mushroom caps with melted butter and arrange in a single layer in a shallow baking dish.
- Bake 5 minutes.
- Divide clam mixture among mushroom caps.
- Drizzle with a little more melted butter.
- Bake 5 minutes, or until beginning to brown.
Nutrition Facts : Calories 118.8, Fat 9.7, SaturatedFat 5.9, Cholesterol 29.3, Sodium 97.4, Carbohydrate 4.3, Fiber 1.1, Sugar 2.1, Protein 5.4
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