In short: Large white mushrooms, caps kept whole, stuffed with a mix of chopped stems, bacon bits, shallot and cream, then topped with raclette cheese and gratinéed in the oven. A hot starter that smells of the mountains.
Chef’s tip
The stuffed mushroom is a little edible bowl: it holds the stuffing, it holds the cheese, and it never asks to be washed after the meal. It’s the ideal guest.
Its only enemy is water. A mushroom releases a lot of liquid as it cooks: pre-bake the empty caps, hollow side down, for 8 minutes, and sauté the chopped stems well until they are dry. Your stuffing will stay tender and the cheese will brown instead of swimming.
| Prep time | 20 min |
|---|---|
| Cook time | 20 min |
| Total | 40 min |
| Servings | 4 people (adjustable) |
| Difficulty | Easy |
Ingredients (for 4 people)
- 12 large white mushrooms
- 150 g raclette cheese
- 100 g smoked bacon bits (lardons)
- 1 shallot
- 1 garlic clove
- 2 tablespoons of thick crème fraîche
- 1 tablespoon of olive oil
- A few sprigs of flat-leaf parsley
- Salt and pepper
Preparation
- Prepare the mushrooms. Preheat the oven to 200 °C (400 °F). Wipe the mushrooms with a damp paper towel, pull off the stems and set the caps aside.
- Pre-bake the caps. Place the caps hollow side down on an oiled baking sheet and bake them for 8 minutes so they release their water.
- Make the stuffing. Finely chop the stems, shallot and garlic. Sauté the bacon in a dry skillet, then add the chopped mixture and cook for 5 to 6 minutes, until everything is nice and dry.
- Bind the stuffing. Off the heat, add the crème fraîche and chopped parsley, add pepper and salt lightly: the bacon and cheese are already salty.
- Stuff the mushrooms. Turn the caps over, blot any liquid with a paper towel and fill them generously with stuffing.
- Gratinée. Cover each mushroom with a piece of raclette cheese and bake for 10 to 12 minutes, until the cheese is melted and golden.
- Serve. Serve right away, three mushrooms per person, with a few well-dressed salad leaves.
Chef’s tips
- Never wash mushrooms under running water: they soak it up like a sponge. A damp paper towel is enough.
- Choose mushrooms of equal size so they all cook at the same time.
- Cut the cheese into squares slightly larger than the caps: as it melts, it wraps around them.
- To finish, put them under the oven broiler for 1 minute if you like your cheese well browned.
Variations
- Vegetarian version: replace the bacon with crushed walnuts and a little caramelized onion.
- Use large brown mushrooms, which have a stronger flavor than white mushrooms.
- Add a spoonful of breadcrumbs to the stuffing for a firmer texture.
Which wine to serve?
A dry white from Savoie or a light, fruity red such as a Gamay: both go well with the earthy forest-floor flavor of the mushrooms and the cheese.
Frequently asked questions
Can you prepare stuffed mushrooms in advance?
Yes, stuff them a few hours ahead and keep them in the refrigerator. Add the cheese and bake when you’re ready to serve.
Why do my mushrooms release water?
They haven’t been pre-baked. The 8 minutes of empty baking, hollow side down, drives off most of their water.
Can you cook them in the raclette grill?
Small mushrooms fit in the raclette pans, but large stuffed mushrooms cook better and more evenly in the oven.
Read also: Oysters Gratinéed with Raclette and Raclette Baked Eggs
