Stuffed Button Mushrooms with Cheese and Herbs

A very simple and quick recipe where the dense, velvety texture of button mushrooms pairs perfectly with creamy cheese, all enhanced by the brightness of lemon and the warmth of chili. These little mushroom bites are ideal as a vegetarian option for a dinner party appetizer or a starter. In this version, they're flavored with wild garlic, but you can also use other fresh herbs such as parsley, mint, or chives.

 
 
champignons farcis au fromage frais, aux herbes et à l'ail des ours
 
 

Ingredients :

  • Button mushrooms (white mushrooms)

  • Cream cheese such as Philadelphia, Saint Moret, Petit Billy or Ricotta

  • Garlic

  • A fresh herb like chives, parsley, or wild garlic

  • Lemon zest

  • Chili flakes (optional, if you like spice)

  • Salt, pepper

  • Olive oil

Preparing the mushrooms :

Wipe the mushrooms with a damp cloth to remove any dirt.
Separate the stems from the caps.
Finely chop the stems.

For the filling :

Finely chop the garlic and herbs.
Mix the chopped mushroom stems with the cream cheese, garlic, herbs, a drizzle of olive oil, a bit of lemon zest, and chili flakes (if using). Season with salt and pepper.

Cheese lovers can add grated Parmesan to the filling — if so, go easy on the salt.

Cooking :

Stuff the mushroom caps with the filling, and place them on a lightly oiled baking sheet or parchment paper.
Preheat the oven to 200°C (390°F) and bake for about 20 minutes.