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Small Stuffed Mushrooms in Mini-Stewpots

Small Stuffed Mushrooms in Mini-Stewpots
Temperature: 350°F


  • 15 medium fresh white mushrooms
  • 1 bunch chives
  • 1 garlic clove
  • 2 tablespoons chicken stock
  • Pinch curry
  • 2 tablespoons olive oil
  • Fine salt
  • fresh ground pepper


Peel the mushrooms and remove stalks. Set aside 12 fine-looking heads. Place the fifteen stalks and remaining 3 heads into the blender. Add the chopped chives and the garlic. Blend finely. Pour this mixture into a bowl, add the chicken stock and curry, and season with salt and pepper. Mix well together. Fill the mushroom heads with the mixture. Place 3 mushrooms in each mini-stewpot. Pour on a think stream of olive oil. Place in an oven pre-heated to 350 degrees for 20 minutes. Tip: before serving, you can pour a little tomato coulis into the bottom of each mini-stewpot. Recipe for 4 servings.

Emile Henry Products Used

Round Dutch Oven
Regular price $175.00 $105.00 On sale