Baked Escargot in Mushroom Caps Recipe nguppy – a delicious recipe with brown cremini mushrooms, butter, olive oil, +, white wine, tins. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
The method is more important than the exact measurements.
2
Preheat oven to 350F.
3
2.
4
Melt butter in skillet and add olive oil and minced garlic.
5
Sautee a few minutes.
6
Add snails with their liquid and the white wine.
7
Heat through.
8
Dont boil or over-heat as the snails can get tough.
9
3.
10
Use a teaspoon to place 2-3 snails in each of mushroom caps.
11
The extra snails can go around caps if they dont all fit.
12
Top with chopped mushroom stems, grated cheese and the parmesan.
13
Sprinkle minced parsley over.
14
4.
15
Bake at 350F for 45 minutes or until mushrooms release their liquid and the top of the cheese starts to brown.
16
Serve in baking pans with crusty baguette to mop up the garlicy juices.
676
kcal
Calories
38
g
Fat
57
g
Carbs
31
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 pkg x 228 g each brown cremini mushrooms, 1/4 cup butter, 1/4 cup olive oil, XV, 6+ cloves of garlic, and more.
Yes, Baked Escargot in Mushroom Caps Recipe nguppy 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.
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