Julia Child's Stuffed Mushrooms (Champignons Farci)

“I am copying this from a first edition French Chef cookbook. My boxer ate the cover because the latent smells were so delicious. I have served these many time to total acclaim. Yes, there are many steps, but the end result is worth it!”

Ingredients Nutrition


  1. Remove the stems and reserve.
  2. Wash and dry the caps and bush with melted butter.
  3. Arrange hollow side up in a baking dish.
  4. Season with salt and pepper to taste.
  5. Wash and dry the stems.
  6. By handfuls twist in a corner of a clean towel to extract as much juice as possible.
  7. Sauté with the scallions in butter for 4 or 5 minutes until the pieces separate.
  8. Lower the heat and add the flour. Stir for a minute or two until thickened.
  9. Stir in the cream and cook until thickened.
  10. Stir in the parsley and seasonings.
  11. Fill the mushroom caps and top each with 1 tsp of cheese and dribble on any remaining butter.
  12. Fifteen minutes before serving preheat the oven to 375°F Bake in the upper third of the oven until lightly browned on top.

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