Cheese & garlic stuffed mushrooms

cheese stuffed mushrooms_001

White mushrooms, also called champignons de Paris in France, have an important place in French gastronomy. Very few of them are now grown in Paris and I’ve met one of the last mushroom grower in Paris, Angel Moioli. He’s surely distributing some of the best mushrooms around here, including healthy Shiitake. If you have the opportunity to pass by someday, here is the address where you can buy directly the mushrooms from the farm : at the crossing of avenue Général de Gaulle avenue and rue Jean Macé, 78360 Montesson.

My top three for eating this white mushrooms are raw, in a hot creamy soup and stuffed with cheese and garlic. That last is super easy to make and make a delicious appetizer or starter. If you want it even more simple and can find classic ©Boursin in your supermarket, you can stuff directly the mushrooms with it, cook and serve.

Cheese and garlic stuffed mushrooms

Ingredients (4 serving) :

  • 12-16 white mushrooms
  • 150g/5,3oz ricotta
  • 1 garlic clove
  • chives and/or parsley
  • salt & Pepper

Directions:

Preheat the oven to 180°C/350°F.

Wash, peel if necessary and cut the edge of the stems. Remove the stems from the mushrooms, chope and set aside.

Peel and chope the garlic finely as well as the chives. Mix the ricotta, chopped garlic, chives and mushroom stems. Season with salt and pepper according to your taste.

Fill the mushrooms caps with the ricotta mixture.

Place in an oven dish and cook for 20 minutes.

Champignonniere-Les-Carierres

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