Baked Escargot In Mushroom Caps Recipe

Name: Baked Escargot In Mushroom Caps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 escargot; 24 mushrooms, stems removed; 1/4 cup butter, melted; 1 tablespoon butter; 1 tablespoon shallot, minced; 1 garlic clove, minced; 2 tablespoons fresh flat leaf parsley, chopped very fine; 1/2 cup parmesan cheese, grated very fine; 1/2 cup aged gruyere cheese, grated very fine; fresh nutmeg; 1 baguette

Servings: persons

24 escargot
24 mushrooms, stems removed
1/4 cup butter, melted
1 tablespoon butter
1 tablespoon shallot, minced
1 garlic clove, minced
2 tablespoons fresh flat leaf parsley, chopped very fine
1/2 cup parmesan cheese, grated very fine
1/2 cup aged gruyere cheese, grated very fine
fresh nutmeg
1 baguette

1
Preheat oven to 375 degrees.
2
Stuff one escargot into each mushroom cap.
3
Arrange caps on an escargot dish, one to each indentation.
4
In a small saute pan heat 1 tablespoon butter over medium-high heat.
5
Cook shallots and garlic until softened and beginning to caramelize.
6
Using a teaspoon drizzle shallot butter into each mushroom cap.
7
Sprinkle with 1 tablespoon flat leaf parsley.
8
Cover mushrooms with parmesan and gruyere.
9
Bake for 20 minutes or until cheese is completely melted and browned in spots.
10
Sprinkle with remaining parsley and grate fresh nutmeg over top.
11
Serve immediately with slices of crusty baguette.

409

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 24 escargot, 24 mushrooms, stems removed, 1/4 cup butter, melted, 1 tablespoon butter, and more.

Yes, Baked Escargot In Mushroom Caps falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Escargot In Mushroom Caps

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