Julia Child Stuffed Mushrooms

Julia Child’s Stuffed Mushrooms is made of melding savory brown mushrooms with a flavorful filling of minced stems, shallots, Gruyere, and breadcrumbs, baked in 20 minutes to golden perfection!

Try More Julia Child Recipes:

• Julia Child Tomato Soup
• Julia Child Omelette Recipe
• Julia Child Salad Lyonnaise

🤎Why You’ll Love This Stuffed Mushroom Recipe:

• Bursting with earthy flavors and rich textures.
• Perfect appetizer for gatherings or a cozy night in.
• Simple yet elegant, a Julia Child classic.
• Customizable filling to suit personal taste preferences.

❓ What Is Julia Child’s Stuffed Mushrooms Recipe?

Julia Child’s Stuffed Mushrooms recipe features brown mushrooms with a mixture of minced stems, shallots, white wine, breadcrumbs, Gruyere, parsley, and cream, baked until tender and golden.

🍄 Julia Child Stuffed Mushrooms Ingredients

• 12 medium Brown Mushrooms such as Cremini, wiped clean, stems trimmed, then reserved for filling
• 2 tbsp Butter melted
• Sprinkling salt and Pepper

To Make the Filling:

• 1 tbsp Oil
• 1 medium Shallot very finely minced
• Mushroom Stems are very finely minced
• 2 tbsp White Wine
• 3 tbsp Panko Bread Crumbs
• 1/4 c Gruyere plus more for topping
• 2 tbsp Parsley very finely chopped
• Salt & Pepper to taste
• 2 tbsp Heavy Whipping Cream or just enough to get the mixture to hold together

For Topping:

• 2 tbsp Butter melted
• sprinkling Parmesan
• sprinkling Gruyere

🍛 How To Make Julia Child Stuffed Mushrooms

1. Drain the mushrooms and set aside the stems to use in the filling; then, wash and roughly chop the mushrooms. Cut off the very tip of the stem and throw it away.
2. Add salt and pepper and then brush on some melted butter.
3. Stems and shallots should be chopped. Sauté till almost done. Sauté for a few minutes after adding the white wine to deglaze the pan.
4. Mix in the panko breadcrumbs, Gruyere, and parsley. Combine by stirring.
5. Just until the mixture is combined, incorporate heavy whipping cream; it should not be overly liquid.
6. Distribute the filling evenly among the mushrooms and stuff them.
7. Garnish each serving with a dash of grated Gruyere, a drizzle of the leftover melted butter, and a dusting of parmesan.
8. Bake until golden and tender at 375 degrees. Sprinkle freshly chopped parsley on top and serve right away.

💭 Recipe Tips

• Ensure mushrooms are thoroughly cleaned and stems finely minced for a cohesive filling.
• Deglaze the pan with white wine for added depth of flavor.
• Use just enough heavy whipping cream to bind the filling without making it too liquid.
• Garnish generously with Gruyere and Parmesan for an irresistible finish.

🍚 What To Serve With Stuffed Mushrooms?

Serve Stuffed Mushrooms with cornbread, baked potato soup, chicken parmesan, mozzarella sticks, garlic bread, hard-boiled eggs, spinach salad, jasmine rice, or green beans.

🎚 How To Store Leftovers Stuffed Mushrooms?

• In The Fridge: Keep leftover stuffed mushrooms in an airtight container for 3 to 5 days.
• In The Freezer: Freeze leftover stuffed mushrooms individually on a tray, then transfer to a freezer bag for up to 1 month.

🥵 How To Reheat Leftovers Stuffed Mushrooms?

• Oven: Arrange leftover stuffed mushrooms on a baking sheet and heat at 375°F for 15 minutes until heated through.
• Microwave: Het leftover stuffed mushrooms on high in 30-second intervals until warmed.
• Air Fryer: Reheat leftover stuffed mushrooms in an air fryer basket at 350°F for 5 minutes until heated through and crispy.

FAQs

Try More Julia Child Recipes:

• Julia Child Prime Rib Recipe
• Julia Child Banana Bread

Julia Child Stuffed Mushrooms Nutrition Facts

Amount Per Serving

• Calories 80
• Total Fat 1.8g
• Saturated Fat 1g
• Cholesterol 4.9mg
• Sodium 80mg 3
• Total Carbohydrate 5g
• Dietary Fiber 0g
• Sugar 1g
• Protein 4g