Stuffed mushrooms

Stuffed mushrooms
  • 4 servings
  • 0:20 Preparation
  • 0:00 Cooking
  • 0:20 Total Time


Add all
  • 15

    Paris mushroom caps, 3 cm (1.18 in) in diameter each

  • juice of 1 lemon

  • salt to taste

  • 1

    slice of cooked ham, thinly chopped

  • tartar sauce

  • 2 Tbsp.
    (30 mL)


  • 1 Tbsp.
    (15 mL)


  • 1 tsp.
    (5 mL)


  • 3

    gherkins, chopped

  • 2 Tbsp.
    (30 mL)

    fresh herbs (chervil, tarragon, chive)


Quickly wash mushroom caps, cut a thin layer off the top of each and lay flat on a platter.

Sprinkle lightly with a lemon juice and salt.

Mix together the ingredients for the tartar sauce and add the chopped ham.

Place mixture in a pastry bag and stuff mushroom capis with garnish.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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