Want an incredible side dish or tasty appetizer your guests won’t be able to get enough of? Then make these garlic stuffed mushrooms, or champignons farcis au beurre d’escargot.
Garlic Stuffed Mushrooms
The French translation of garlic stuffed mushrooms is a long and fancy one, but don’t let the name fool you. This is one super easy recipe to whip up.
In France, a beurre d’escargot is typically a butter paste made up of butter, garlic, and parsley. There may be some lemon juice, and there’s definitely some salt and pepper. As the name implies, this butter paste is typically used for cooked snails (escargots).
These garlic stuffed mushrooms are a little different in that I didn’t use parsley in the butter mixture because I honestly love this version better. I tried these garlic stuffed mushrooms at a local French restaurant, which they lovingly refer to as their mushrooms maison (or house mushrooms). They were phenomenal.
Like the restaurant version, I sprinkled some thyme leaves over the mushrooms at the end.
I also added parmesan cheese to these garlic stuffed mushrooms because…well, does cheese really need an explanation?
The best kind of mushrooms to use for this recipe are crimini mushrooms. Crimini mushrooms have great flavor and are the perfect size for this dish.
They also hollow out really nicely when you remove the stems, making them super easy to fill with the delicious garlic butter.
The Butter Paste
Like I mentioned, the butter paste that’s created is really just a garlic-butter mix. Beating some softened butter with grated garlic, plus a pinch of sea salt and freshly ground pepper, is all you really need to do.
Try to use premium quality butter for the paste. Whether it’s unsalted or salted doesn’t matter so much. Since the butter is the main ingredient in the filling, you want it to be the good stuff.
If you want to use fresh herbs in the paste, chop the herbs finely. Otherwise, you can simply sprinkle the herbs as a finishing touch at the end.
While I used grated parmesan, you could also use grated gruyere, grated pecorino, or even grated cheddar. Just go for a cheese that’s got nice flavor and melts well.
I love watching the cheese get all bubbly as these mushrooms bake…
…which is another aspect of these garlic stuffed mushrooms that I’d like to point out. They’re baked. Some recipes will have you sautéing mushrooms in a garlic-butter sauce, but since these are stuffed, it’s more appropriate to bake them.
I also find baked foods to be so much easier when you’re entertaining. It just always ends up being a more seamless, tidy process when I bake savory foods rather than braise/sauté/fry them over the stove.
I hope you guys try this recipe, and please let me know if you guys enjoy them as much as I do!
- 8 oz. crimini mushrooms
- 1/4 cup unsalted butter, softened
- 1 extra large clove garlic, (or 2 large cloves) finely grated
- 1/3 cup parmesan cheese
- sea salt
- freshly ground pepper
- thyme leaves
- olive oil
- Preheat the oven to 375°F. Line a baking sheet with a sheet of foil. Drizzle olive oil all over. Use a paper towel to gently scrape off any dirt from the mushrooms. Then use a sharp knife to hollow the mushrooms, removing their stems and cores.
- To a small bowl, add the softened butter, grated garlic, and a pinch of sea salt and freshly ground pepper. Use a rubber spatula to mix into a smooth spread. Taste test for salt.
- Use a small spoon to scoop the butter mixture into the hollowed mushrooms, filling their centers completely. Place the mushrooms on the prepared pan.
- Grate the parmesan using the fine side of a grater. Sprinkle a little grated parmesan over each mushroom.
- Bake for 15 minutes, until mushrooms are tender and cheese has completely melted. Plate the mushrooms and sprinkle thyme leaves all over the mushrooms.
Nutrition Information:Yield: 4 Serving Size: 4 Servings
Amount Per Serving: Calories: 243
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