Generously stuffed button mushrooms filled with a savory mixture of sausage meat, shallots, and breadcrumbs, then gratinéed with cheese until golden and crispy. A classic French favorite that delights the palate, perfect as an appetizer or side dish.
⏱️60 min
📊Medium
👥4 servings
🍽️Starter
festivefamily
Ingredients
800 gbutton mushrooms
250 gsausage meat
3 piècesshallots
80 gbreadcrumbs
100 ggrated cheese (Emmental or Gruyère)
1 pièceegg
15 gfresh parsley
30 gbutter
1 pincéesalt and pepper
100 mlcrème fraîche
Instructions
1PREPARE THE MUSHROOMS: Gently clean the mushrooms with a damp cloth or soft brush to remove dirt, without rinsing to prevent them from absorbing water. Remove the stems with a small sharp knife, turning gently until they detach easily. Hollow out the center of each mushroom with a small spoon to make room for the filling, being careful not to pierce the bottom to maintain the structure.
2PREPARE THE FILLING: Finely chop the shallots and sauté them in a pan with 15 g of butter for 3 to 4 minutes, until they become translucent and release their sweet aroma. Add the crumbled sausage meat, breaking it up well with a spatula, and cook for about 5 minutes until well browned and no longer pink. Incorporate the crumbled breadcrumbs, finely chopped parsley, beaten egg, then season generously with salt and pepper.
3FILL THE MUSHROOMS: Preheat your oven to 200°C (th. 6-7). Generously spoon the warm filling into each hollowed mushroom, pressing lightly with the back of a spoon to compact it well. Make sure to fill each mushroom to the top, as the filling will shrink slightly during cooking. Arrange the stuffed mushrooms in a buttered gratin dish, pressing them slightly together so they support each other.
4PREPARE THE GRATINÉE: Generously distribute the grated cheese over the top of each stuffed mushroom. Lightly drizzle with crème fraîche using a spoon or spatula, which will create a creamy sauce during cooking and retain moisture. The cheese should form a uniform layer 3 to 4 millimeters thick for perfect gratinéing.
5BAKE AND COOK: Bake the stuffed mushroom dish at 200°C for 25 to 30 minutes, until the cheese is melted and has a beautiful golden color lightly gratinéed at the edges. Check doneness by piercing a mushroom with a knife: it should be tender and the filling should be hot throughout, with a slightly glistening juice rising to the surface of the dish.
6FINISHING AND SERVING: Remove the dish from the oven and let rest for 2 minutes to allow the flavors to settle. Sprinkle with a little fresh chopped parsley before serving to add a touch of freshness and color. Serve hot using a wide spatula to avoid breaking the mushrooms, accompanied by a green salad or toasted bread to soak up the delicious creamy sauce from the dish.