Stuffed Mushroom Caps with Pork and Brie
Stuffed mushroom caps, known as “Champignons Farcis,” are one of my all-time favorites when it comes to finger foods! With savory pork, creamy brie and fragrant herbes de Provence, this recipe offers an elegant French twist on this classic appetizer. This is an easy recipe that comes together swiftly to create delicious savory bites. They’re perfect for parties, gatherings, or a just a cozy night in. An easy mushroom appetizer recipe for the Holidays As the holiday season nears, I’m thrilled to share a beloved French twist on a classic…
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 12 whole fresh Paris mushrooms (also known as white button mushrooms)
- 3 tbsp (45ml) Extra virgin olive oil
- 1 shallot, peeled and diced (or 1 small red onion)
- 2 cloves garlic, peeled and minced
- 2 tbsp (30ml) dry white wine (or chicken stock)
- 7oz (0.44lb/200g) ground pork
- 1 tsp salt
- ½ tsp freshly ground black pepper
- ½ tbsp Herbs de Provence
- 2 tbsp fresh parsley, chopped
- 1 large egg, at room temperature
- 3 tbsp (22.5g) breadcrumbs
- About 2oz (55g) Brie cheese, cut in tiny cubes
- ½ cup (120ml) chicken broth (ideally low-sodium), for the bottom of the pan when cooking
Instructions
- 1
Carefully remove the stems and peels of the mushrooms. Discard of peels and chop the stems finely. Reserve the stems. Place the mushroom caps in a large bowl, set aside.
- 2
Heat up 1 tablespoon (15ml) of olive oil in a medium frying pan over medium heat. Add the diced shallot and garlic, and cook for 2 minutes until fragrant. Add the diced mushroom stems and cook for 2 minutes, stirring occasionally. Add the white wine and cook for 2-3 extra minutes until the stems are soft and most of the wine has evaporated. Set aside in the bowl to cool.
- 3
Place the ground pork in a mixing bowl. Add the salt, black pepper, herbs de Provence, chopped fresh parsley and 2 tablespoons of bread crumbs. Whisk the egg in a tiny bowl with a fork and add to the pork. Mix everything with your hand until just combined. Add the cubed brie and cooked mushroom stems, and mix again until just combined. The residual heat from the mushroom stems may start to melt the brie bits, this is fine.
- 4
Add 1 tablespoon of olive oil (15ml) to the mushroom caps. Toss to coat evenly.
- 5
Use a spoon to generously fill each mushroom cap with the pork and brie mixture, pressing down slightly to ensure each cap is well-packed. Place the stuffed mushrooms in a baking dish.
- 6
Top each mushroom with a sprinkling of breadcrumbs – one tablespoon in total. Drizzle with 1 tablespoon of olive oil (15ml). Gently pour the chicken broth into the bottom of the baking dish (not over top of the mushrooms) to keep the mushrooms moist during baking.
- 7
Bake for 30-35 minutes at 350°F (180°C), until the mushroom tops are golden to golden brown. Let cool for 10 minutes before serving.