Champignons Farci – Stuffed Mushroom Starter.

Champignons Farci – Stuffed Mushroom Starter.

A couple of these on a few rocket/watercress leaves…..

Prep:           10 mins.

Cooking:      15-20 mins.

Course:        Starter,

Or if a veggie-type-muggy-fancier, whatever you want.

Serves:        4 for this example

(Half the number of muggies that you use.  )

Rating:         2: Easy


  • 8 (to feed 4 as a starter) large, open-cap chestnut mushrooms, minimum 5 cm (2 in) diameter. You need twice the number of mushrooms as the number of people to eat ‘em.
  • 60 g (2 oz) butter
  • 4 shallots, finely chopped
  • 2 big, fat and juicy garlic cloves, crushed or finely chopped
  • 1 courgette, finely chopped
  • Baby spinach leaves, plus extra leaves to garnish (optional)
  • 30 g (1 oz) fresh breadcrumbs
  • 30 g (1 oz) hazelnuts/walnuts/pecans/……, finely chopped
  • Finely chopped parsley (Cor you got some choppin’ t’do!)
  • Parmesan cheese, freshly grated
  • Seasonings (It’ll take an amount)
  • Your small food processor to save you doing all this chopping!
  • Frying pan
  • Oven dish


  • Preheat the oven to 180ºC/mk 4
  • Remove the stalks from the mushrooms. Put with shallots, garlic, courgette in the small processor and blitz.
  • Melt the butter in a frying pan, add the chopped mixture and cook for about 5-10 minutes, keeping it well stirred.
  • Put the bread, nuts & parsley in the processor and blitz.
  • Roll up half of the spinach leaves and shred them finely.
  • Remove the pan from the heat and stir in the shredded spinach, breadcrumbs, hazelnuts, parsley, and season to taste. Remember to leave it slightly under-salted as many people salt before they’ve tasted.  I know, it’s annoying but it’s what we generally do in the UK.
  • Put the mushroom caps, hollow side up, in a single layer in a lightly greased shallow ovenproof dish Spread a little butter in each cap.
  • Heap some of the shallot and courgette mixture into each mushroom cap and firm it down into a dome.
  • Generously sprinkle the Parmesan cheese over the top.
  • Bake for about 15 minutes or until the mushrooms are tender and the cheese has melted. Serve two of them, warm, on a bed of wilted spinach leaves or on watercress or rocket or….

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