← Nouns Cooking · French

Ingredients

• 16 large button or chestnut mushrooms
• 30 g Butter
• 1 Shallot, finely chopped
• 2 cloves Garlic, finely chopped
• 60 g cooked ham or bacon, finely chopped
• 40 g Breadcrumbs
• 2 tbsp Parsley, chopped
• 30 g Gruyère, grated
• 1 tbsp Olive oil
• Salt
• Black pepper

Method

1. Heat the oven to 200°C (180°C fan, 400°F). Pull the stalks out of the mushrooms and chop them finely. Arrange the caps hollow side up in an oiled baking dish.
2. Melt the butter in a frying pan over medium heat and cook the chopped stalks, shallot and garlic for 6–8 min until the moisture has gone and the mix is dry.
3. Off the heat, stir in the ham, breadcrumbs and parsley. Season and fill the caps generously, pressing the filling down.
4. Scatter with cheese, drizzle with oil and bake for 15 min until the mushrooms are tender and the tops golden. Serve warm.

Tips

• Leave out the ham and use a vegetarian cheese for a meat-free version.
• Contains gluten and milk.

Sources

Written in our own words after cross-checking these recipes:

The Good Life France BBC Good Food