Filled Champignons With Cheese Lid Recipes

JULIA CHILD'S STUFFED MUSHROOMS (CHAMPIGNONS FARCI)

Steps:

• Remove the stems and reserve.
• Wash and dry the caps and bush with melted butter.
• Arrange hollow side up in a baking dish.
• Season with salt and pepper to taste.
• Wash and dry the stems.
• By handfuls twist in a corner of a clean towel to extract as much juice as possible.
• Sauté with the scallions in butter for 4 or 5 minutes until the pieces separate.
• Lower the heat and add the flour. Stir for a minute or two until thickened.
• Stir in the cream and cook until thickened.
• Stir in the parsley and seasonings.
• Fill the mushroom caps and top each with 1 tsp of cheese and dribble on any remaining butter.
• Fifteen minutes before serving preheat the oven to 375°F Bake in the upper third of the oven until lightly browned on top.

MOUTH-WATERING STUFFED MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
• Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
• When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
• Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

FILLED CHAMPIGNONS WITH CHEESE LID

Steps:

• Carefully break off the stems of the mushrooms - don't worry about leaving a bit behind.
• Use a melon-ball iron or a teaspoon to gouge out the brown parts, the rest of the stem and a bit of the floor of the mushroom.
• (I haven't tried this yet, but you could dry-fry the mushrooms for a few minutes until some of the liquid comes out, so there isn't so much liquid in the end product).
• Take what you gouged out of the mushrooms, add some of the mushroom-end of the stems (not the bottom ends, they are dry and icky).
• Peel the outer skin off the stalks of cauliflower and broccoli. (Use the "flowers" in your main course or another day). Grate the carrots to make them easier to finely chop, or use them just grated.
• Add finely sliced raw vegetables as you like and then finely chop everything.
• Put the chopped veg in a bowl and add sea salt, crushed or finely chopped garlic and some creme fraiche or sour creme (or even cream). Keep adding "liquid" until the mixture becomes well coated, but not so much that it is dripping with liquid (there will be more liquid in the mushroom when it is cooked, as the liquids from the mushroom will seep into the mixture).
• Use a teaspoon or fork to insert the mixture up to the edge (or slightly over) of the mushroom.
• Put the sliced or grated cheese over the top so it covers the mixture and the top edge of the mushroom well.
• DO NOT WORRY IF THERE IS "TOO MUCH" VEG SALSA! I always make way too much, so I am sure I have enough for the dish, and so I have a healthy veg salsa I can enjoy with this dish and as a leftover.
• Bake at about 180-200 C for about 20 minutes until the cheese is nicely golden, but not burned.
• Serve piping hot from the oven (2 per person is a nice apperetif) and serve the rest of the veg salsa as a garnish side dish.