Champignons Farcis

Stuffed Mushrooms

In Nice, mushrooms are cooked in innumerable ways. This recipe is a wonderful first course, served piping hot. Select firm, cream-colored mushrooms for this dish.


  • 1 pound mushrooms (about 2 inches in diameter)
  • salt
  • 2 tablespoons olive oil
  • 2 thin slices bread
  • 2 tablespoons milk
  • 2 tablespoons minced parsley
  • 2 garlic cloves, peeled and crushed
  • 1 egg, beaten
  • ¼ cup minced ham
  • freshly ground black pepper
  • 1 tablespoon bread crumbs (preferably homemade)


Rinse the mushrooms, dry them well and remove the stems. Rub the caps of the 12 largest with salt and 1 tablespoon of the olive oil so that they are thoroughly coated. Mince the rest of the mushrooms along with the stems.

Dip the slices of bread (with crusts removed) in the milk, then squeeze out the excess moisture.

Heat 1 tablespoon of the olive oil in a large frying pan, add the minced mushrooms, and cook gently for 5 minutes. Remove the pan from heat and add the parsley, garlic, bread paste, egg, ham, salt and pepper, and blend well. Check the seasoning.

Preheat the oven to 350°. Fill the mushroom caps with the mixture. Sprinkle with bread crumbs and 1 tablespoon of the olive oil and place them in an oiled baking dish. Bake for 20 minutes, then set the pan under the broiler for 3 minutes to brown the top.