Julia Child’s Stuffed Mushrooms (Champignons Farci)

Instructions

1. Remove the stems and reserve.
2. Wash and dry the caps and bush with melted butter.
3. Arrange hollow side up in a baking dish.
4. Season with salt and pepper to taste.
5. Wash and dry the stems.
6. By handfuls twist in a corner of a clean towel to extract as much juice as possible.
7. Sauté with the scallions in butter for 4 or 5 minutes until the pieces separate.
8. Lower the heat and add the flour. Stir for a minute or two until thickened.
9. Stir in the cream and cook until thickened.
10. Stir in the parsley and seasonings.
11. Fill the mushroom caps and top each with 1 tsp of cheese and dribble on any remaining butter.
12. Fifteen minutes before serving preheat the oven to 375°F Bake in the upper third of the oven until lightly browned on top.