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Rillettes stuffed mushrooms

Name: Rillettes stuffed mushrooms
Prep time: 22 min
Cook time: 36 min
Total time: 58 min
Yield: 8 pieces
Cuisine: French
Ingredients: 3 radishes; 4 tablespoons vinegar; 1 sprig tarragon; 200 g mushrooms; 3 tablespoons olive oil; 150 g onion; 50 g butter; 1 sprig parsley; 200 g rillettes; Salt; Pepper

In this recipe, the mushroom caps are first sautéed, then filled with fried onions and a spoonful of rillettes, then baked in the oven.

Here they are served with a quick pickle made from brunoise radishes with tarragon.

57 K 4.4/5 (36 reviews)413501

Duration

1 hour 5 min.

Difficulty

Easy

Last modified on: November 2^nd 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 8 pieces, you will need:

1 3 radishes
2 4 tablespoons vinegar
3 1 sprig tarragon
4 200 g mushrooms
5 3 tablespoons olive oil
6 150 g onion
7 50 g butter
8 1 sprig parsley
9 200 g rillettes
10 Salt
11 Pepper
Total weight: 735 grams

Times for this recipe

Preparation

25 min.

Cooking

40 min.

All in all

1 hour 5 min.

Preparation 25 min.

Cooking 40 min.

When should you start or finish this recipe?

If you start now, at , you will finish around: ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Step 1 - ⌛ 5 min.

Prepare the radish pickle

Rinse 3 radishes and dice very small (known as a brunoise).

Step 2 - ⌛ 3 min.

Put the diced radishes in a ramekin, add 4 tablespoons vinegar, salt, pepper and the roughly chopped leaves of 1 sprig tarragon.

This condiment can easily be made the day before and left in the fridge until needed, covered with plastic film.

Step 3 - ⌛ 5 min.

Prepare the

mushroomsPrepare200 g mushrooms, choose large ones, and break off the stems (use them in another recipe).

Preheat your oven to 200°C (390°F).

Step 4 - ⌛ 6 min.

Pour 3 tablespoons olive oil into a non-stick frying pan on high heat. When hot, add the mushroom caps.

Sauté until just browned on both sides, then salt lightly at the end of cooking.

Step 5 - ⌛ 2 min.

Transfer the sautéed mushrooms to an ovenproof dish.

Step 6 - ⌛ 10 min.

Prepare 150 g onion, chop finely, then fry in 50 g butter.

Step 7 - ⌛ 1 min.

Salt and add the chopped parsley at the end of cooking.

Step 8 - ⌛ 3 min.

Divide the fried onions between the mushroom caps.

Step 9 - ⌛ 3 min.

Fill with a generous tablespoonful of rillettes.

Step 10 - ⌛ 20 min.

Bake for about 20 minutes, until the rillettes start to brown.

Step 11

Serve while still hot with a little of the radish pickle on each mushroom.

You can serve these on their own or, as shown here, with cubes of fried polenta.

Remarks

If you don't have the time or inclination to make your own radish pickle, you can use pickled gherkins diced small instead.

Keeping: Should be eaten immediately.

Source: Homemade.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	4 g RDI=6 %	4 g RDI=1 %	26 g RDI=35 %	265 kcal RDI=13 %	1,111 kJ RDI=13 %
Per piece	4 g RDI=6 %	3 g RDI=1 %	24 g RDI=32 %	243 kcal RDI=12 %	1,016 kJ RDI=12 %
Whole recipe	31 g RDI=47 %	28 g RDI=10 %	189 g RDI=259 %	1,941 kcal RDI=97 %	8,125 kJ RDI=97 %