Inspired by a riverboat journey through the sun-soaked landscapes of Provence, these Stuffed Mushroom Caps à la Provence capture the essence of French countryside cooking. Filled with a savory pork mixture and delicately seasoned with herbes de Provence, each bite is a tribute to the region’s vibrant markets and fragrant herb gardens. Baked until golden and paired perfectly with a crisp rosé, this rustic yet elegant appetizer offers a true taste of southern France—simple, soulful, and bursting with flavor.

Stuffed Mushroom Caps à la Provence

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A delightful French-inspired appetizer featuring tender mushroom caps filled with a savory blend of ground pork, aromatic herbs, and Parmesan cheese. Perfect for gatherings or as a flavorful starter.

• Author: Don Nicholas
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 16 stuffed mushrooms 1x
• Category: Appetizers

Ingredients

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• 16 large white or cremini mushrooms, stems removed and caps cleaned
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/2 pound ground pork
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon herbes de Provence
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 egg, lightly beaten
• 2 tablespoons white wine (optional)
• Extra olive oil for drizzling

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Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Sauté the onion and garlic until soft and fragrant, about 3 minutes.
3. Add the ground pork, cooking until browned and fully cooked. Drain any excess fat.
4. In a mixing bowl, combine the cooked pork mixture with breadcrumbs, Parmesan cheese, parsley, herbes de Provence, salt, pepper, and the beaten egg. Stir well to form a cohesive filling.
5. Spoon the filling into each mushroom cap, packing it gently but generously.
6. Place the stuffed mushrooms on a baking sheet lined with parchment paper. Drizzle with olive oil and, if desired, a splash of white wine for extra moisture.
7. Bake for 20-25 minutes, until the mushrooms are tender and the tops are golden brown. Serve warm.