Stuffed Mushroom Caps with Pork and Brie (Champignons Farcis)

Stuffed mushroom caps, known as “Champignons Farcis,” are one of my all-time favorites when it comes to finger foods! With savory pork, creamy brie and fragrant herbes de Provence, this recipe offers an elegant French twist on this classic appetizer.

This is an easy recipe that comes together swiftly to create delicious savory bites. They’re perfect for parties, gatherings, or a just a cozy night in.

An easy mushroom appetizer recipe for the Holidays

As the holiday season nears, I’m thrilled to share a beloved French twist on a classic appetizer: Champignons Farcis, or stuffed mushroom caps. These little bites are as charming as they are delicious—filled with savory pork, melted cheese and fragrant herbs, making them a must-have for your festive gatherings.

In France, stuffed mushrooms have a cozy place in our culinary hearts. They are often served at bistro tables or as part of holiday spreads. They come with so many stuffing options, be it ground meat, cheeses of all kinds, nuts and more. But one of the most popular versions is by far this one – using Paris mushrooms with a mix of ground pork and cheese.

France is home to the iconic Champignon de Paris, a variety of white button mushroom cultivated since the 17th century in the underground limestone quarries of Paris. These mushrooms are perfect for stuffing : they have a mild, earthy flavor that pairs beautifully with savory fillings.

Here, I’ve selected a classic French combination: juicy ground pork, creamy Brie, and the unmistakable aroma of Herbes de Provence. The stuffed mushrooms are sprinkled with breadcrumbs just before baking to create that irresistible, golden crunch on top. Then, they bake in a hint of chicken broth, keeping them perfectly moist as they cook. 

Best of all, these mushrooms are easy to make ahead and reheat, so whether you’re hosting a crowd or attending a potluck, you’ll have a dish that’s sure to delight!

Ingredients you’ll need for this Stuffed Mushroom Caps recipe

I love how this recipe captures the heart of French cuisine: simple ingredients that bring out each other’s best qualities. Here is a detailed look at the ingredients you need for this recipe. 

• Paris mushrooms, also known as white button mushrooms. Their round shape and slightly hollow interior make them perfect for stuffing, as they hold the filling beautifully. Here we are keeping the stems! They get chopped finely, cooked and mixed into the stuffing.
• Extra virgin olive oil. 3 tablespoons (45ml) of olive oil is needed throughout the recipe: 1. to quickly stir fry the garlic, shallot and mushroom stems, 2. To coat the mushroom caps and 3. To drizzle over the stuffed mushrooms right before baking, to help develop a nice crust.
• Garlic & Shallot (or red onion): 2 garlic cloves and a shallot create the savory base of the stuffing.
• White wine: Although optional, I like to add 2 tablespoons (30ml) of white wine to help cook the mushrooms stems, adding flavour and keeping them moist.
• Ground pork: This is the heart of the filling, bringing a rich, juicy flavor. Choose lean, unseasoned ground pork.
• Fresh parsley: Chopped fresh parsley adds a burst of fresh taste that lifts the richness of the pork and cheese. You can opt for flat-leaf or curly parsley.
• Herbes de Provence: This dried herb blend, including thyme, rosemary, oregano and savory, adds a signature taste to the stuffing. Don’t skip it! You can find Herbs de Provence sold in most grocery stores in the US & Canada in the spice aisle.
• Brie: Creamy, mild Brie is the cheese of choice for these stuffed mushrooms. This cheese pairs beautifully with the savory pork and herbs and melts beautifully.
• Breadcrumbs : We’re using breadcrumbs in the stuffing and to top the stuffed mushrooms. Choose unseasoned breadcrumbs, ideally.
• Chicken stock: ½ cup (120ml) of chicken stock is poured on the bottom of the baking dish. This helps keep the mushroom moist while adding extra flavor! Ideally, opt for a low-sodium chicken stock.

As for the cooking equipment, prepare a baking dish that’s large enough to host your 12 mushroom caps.

Frequently Asked Questions

What are the best mushrooms for stuffing?

Paris mushrooms (also called white button mushrooms) are commonly used for making “Champignons Farcis” in France. They are great for this recipe because of their size and shape, which keeps really well when baking. But you can use cremini mushrooms or even large portobellos, especially for larger servings.

Can I substitute Brie for another cheese?

Although I think Brie brings delicious flavor and a unique creamy texture to the stuffing, yes you can. You can try goat cheese for a different flavor profile, or even shredded mozzarella or cheddar for a milder taste.

Can I make this recipe ahead?

Yes, absolutely! This recipe is actually very easy to make ahead, which makes it perfect for when hosting guests or preparing for a large gathering. You can prepare the filling and stuff the mushrooms up to a day ahead. Cover the stuffed mushrooms with plastic film and place them in the fridge. When ready to serve, take them out of the fridge and bake them as per the instructions.  

How do I store and reheat stuffed mushrooms?

You can place any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350°F (180°C) oven for about 10 minutes or until heated through.

Can I freeze stuffed mushrooms?

While I think these stuffed mushrooms are best served fresh, you can freeze them unbaked. To do so, arrange the stuffed caps on a baking sheet, freeze until solid, then transfer to a freezer-safe container. When ready to bake, add a few extra minutes to the baking time without thawing.

Audrey’s tips for Perfect Stuffed Mushroom Caps

• Choose fresh mushrooms: Look for firm, plump mushrooms with closed caps for the best texture.
• Don’t overmix the pork stuffing: Overmixing ground meat often results in a tough, hard-to-chew texture. Instead, you should mix the stuffing ingredients with your hands until just combined.
• Prefer unseasoned breadcrumbs: I prefer unseasoned breadcrumbs to add to the stuffing, and add my own seasonings (salt, pepper, herbs). That way, I can control the saltiness and flavors of the final recipe.
• Adjust seasoning to taste: Shallot, garlic, Herbes de Provence, fresh parsley, salt and pepper add plenty of flavor. But feel free to adjust these seasonings to suit your preferences.
• Don’t skip the chicken stock: I like to add about ½ cup (120ml) of chicken stock at the bottom of the dish just before popping the stuffed mushroom caps in the oven. This small amount of broth helps the mushrooms stay tender and flavorful without becoming dry.
• This recipe yields 12 stuffed mushrooms. You can easily double, or even triple this recipe to feel a larger crowd.

These Stuffed Mushroom caps make the perfect bite-sized treats for any party. They are great as an appetizer or even a side dish at a holiday feast. You can seve them with charcuterie boards, fresh salads, or roasted vegetables, making them an excellent addition to any holiday spread.

I hope you’ll enjoy this recipe as much as I do! If you have any questions, please leave a comment.

More French appetizer recipes to try: 

• French Cheese Puffs (Gougères)
• Eggplant Caviar Dip (Caviar d’Aubergine)
• Brie en Croûte with Cranberries, Nuts and Thyme
• Classic French Salmon Rillettes
• Swiss Chard Pancakes (Farçous)
• Ham Cheese Olive Bread 
• Roasted Red Pepper Dip (Poivronade)
• No-knead Overnight Focaccia
• Gruyère Cheese Twists (Torsades au fromage)
• Sardine White Bean Cakes (Croquettes de Sardines) 

Stuffed Mushroom Caps with Pork and Brie

Print Recipe

Serves: 12 mushrooms Prep Time: 20 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 2 voted )

Ingredients

12 whole fresh Paris mushrooms (also known as white button mushrooms)
3 tbsp (45ml) Extra virgin olive oil
1 shallot, peeled and diced (or 1 small red onion)
2 cloves garlic, peeled and minced
2 tbsp (30ml) dry white wine (or chicken stock)
7oz (0.44lb/200g) ground pork
1 tsp salt
½ tsp freshly ground black pepper
½ tbsp Herbs de Provence
2 tbsp fresh parsley, chopped
1 large egg, at room temperature
3 tbsp (22.5g) breadcrumbs
About 2oz (55g) Brie cheese, cut in tiny cubes
½ cup (120ml) chicken broth (ideally low-sodium), for the bottom of the pan when cooking

Instructions

1. Carefully remove the stems and peels of the mushrooms. Discard of peels and chop the stems finely. Reserve the stems. Place the mushroom caps in a large bowl, set aside.
2. Heat up 1 tablespoon (15ml) of olive oil in a medium frying pan over medium heat. Add the diced shallot and garlic, and cook for 2 minutes until fragrant. Add the diced mushroom stems and cook for 2 minutes, stirring occasionally. Add the white wine and cook for 2-3 extra minutes until the stems are soft and most of the wine has evaporated. Set aside in the bowl to cool.
3. Place the ground pork in a mixing bowl. Add the salt, black pepper, herbs de Provence, chopped fresh parsley and 2 tablespoons of bread crumbs. Whisk the egg in a tiny bowl with a fork and add to the pork. Mix everything with your hand until just combined. Add the cubed brie and cooked mushroom stems, and mix again until just combined. The residual heat from the mushroom stems may start to melt the brie bits, this is fine.
4. Add 1 tablespoon of olive oil (15ml) to the mushroom caps. Toss to coat evenly.
5. Use a spoon to generously fill each mushroom cap with the pork and brie mixture, pressing down slightly to ensure each cap is well-packed. Place the stuffed mushrooms in a baking dish.
6. Top each mushroom with a sprinkling of breadcrumbs – one tablespoon in total. Drizzle with 1 tablespoon of olive oil (15ml). Gently pour the chicken broth into the bottom of the baking dish (not over top of the mushrooms) to keep the mushrooms moist during baking.
7. Bake for 30-35 minutes at 350°F (180°C), until the mushroom tops are golden to golden brown. Let cool for 10 minutes before serving.