Champignons Farcis

Stuffed Mushrooms

Preparation info
    • Difficulty

      Easy

Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Remove stems from 1 pound large mushrooms. With a melon baller cut out the gills from the underneath side and some of the meat from the caps. Make a