✦ Featured
Le Chaudron recipe
Champignons farcis au chevre
Goat cheese and hazelnut stuffed mushrooms
⏱ 25 minServes 4Easy180 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
16large cremini mushrooms
300 g (11 oz)fresh goat cheeselog
100 g (3½ oz)breadcrumbs
3 clovesgarlic
2gray shallots
100 g (3½ oz)toasted hazelnuts
50 g (2 oz)grated Parmesan
60 g (2 oz)unsalted butter
5 tbspextra-virgin olive oil
1bunch of flat-leaf parsley
1bunch of chives
3 sprigsfresh thyme
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 16 large cremini mushrooms
- 300 g (11 oz) fresh goat cheese log
- 100 g (3½ oz) breadcrumbs
- 3 cloves garlic
- 2 gray shallots
- 100 g (3½ oz) toasted hazelnuts
- 50 g (2 oz) grated Parmesan
- 60 g (2 oz) unsalted butter
- 5 tbsp extra-virgin olive oil
- 1 bunch of flat-leaf parsley
- 1 bunch of chives
- 3 sprigs fresh thyme
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 200 °C (400 °F) fan. Gently clean the 16 mushrooms with a damp paper towel — not under the tap, or they’ll soak up water. Twist off the stems and keep them for the stuffing.
- Finely chop the stems with a paring knife — they add lots of flavor to the stuffing. Peel and finely chop the 2 shallots and the 3 garlic cloves (germ removed).
- Roughly chop the 100 g (3½ oz) of toasted hazelnuts. Finely chop the parsley and chives, keeping a few whole stems to garnish.
- Heat 2 tbsp of extra-virgin olive oil and 30 g (1 oz) of unsalted butter in the small skillet over medium heat. Soften the shallots for 4 minutes without browning. Add the garlic and cook 1 minute, stirring.
- Add the chopped stems and cook for 5 minutes over medium heat, stirring often, until all their liquid has evaporated so the stuffing isn’t soggy. Season with fleur de sel and plenty of pepper.
- In the large bowl, mix the cooled mushroom mixture with the crumbled goat cheese, breadcrumbs, hazelnuts, half the Parmesan, chopped herbs, thyme leaves, salt and pepper.
- The stuffing should be well mixed but light so it stays soft in the oven. Fill each mushroom cap generously, forming a small dome with a spoon, and press gently so it sticks.
- Arrange the mushrooms on the large parchment-lined baking sheet. Drizzle with the rest of the olive oil and sprinkle with the remaining Parmesan. Bake for 20 minutes at 200 °C (400 °F) until golden and hot.
This recipe is waiting for you, step by step.
Hands-free cooking mode, quantities that adjust themselves, a fridge that tells you if anything’s missing — and 2,798 regional recipes.
What the table says
No ratings yet — be the first to rate it.
No comments yet. Be the first to leave a review — from the app, or right here once signed in.
Your rating
★★★★★
To rate and comment here, sign in with the app — one scan and the site becomes your Chaudron. Your review also shows up in the app.