Julia Child's Stuffed Mushrooms

Although it wasn't one of the major films nominated for an Oscar this year, Julie and Julia was still a must-include in this year's Oscar theme dinner. Plus I LOVE Merely Streep and, although she didn't win ANOTHER Oscar for her portrayal of Julia Child, her performance deserves recognition during this year's Oscar dinner. Stuffed mushrooms weren't featured in the film, but they were an easy to make and easy to eat recipe of Julia Child's, plus mushrooms are so delicious!
Stuffed Mushrooms

Adapted from The French Chef, 1st ed. by Julia Child

• 12 large mushrooms
• 7 tablespoons butter
• 2 tablespoons minced garlic
• 1 T flavored breadcrumbs 
• 1/2 cup heavy cream
• 1 T tomato paste
• 3 tablespoons minced parsley
• 1/4 cup grated swiss cheese

Preheat oven to 375°F.

Remove stems from mushrooms and reserve. Wipe mushroom caps with a wet cloth to remove dirt. Melt butter and brush onto rounded side of mushrooms caps. Arrange caps hollow side up in a baking dish. Season with salt and pepper.

Rinse the stems and squeeze in a cloth to remove as much liquid as possible. Rough chop the stems. In a skillet heated to medium-high, add the remaining butter and saute the chopped mushrooms stems for 3-4 minutes. Add garlic and cook a minute more. 

Lower the heat and add breadcrumbs; stir until thickened. Add cream and, again, stir until thickened. Stir in parsley, salt and pepper. 

Fill mushroom caps and top each with a small pat of whatever butter remains. Bake in the oven until lightly brown on top. (Julia did not offer a time, but mine took around 15 minutes. Keep a close eye on them!) Remove from oven and top with grated swiss cheese.

Be sure to serve these hot! If they cool down (which they do quickly!) they aren't as tasty.