Escargot and Pecan Stuffed Mushrooms Recipe

Name: Escargot and Pecan Stuffed Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 escargot (drained); ½ cup carrot (peeled,chopped); ½ cup onion (chopped); ⅓ cup celery (chopped); 4 sprigs parsley (minced); ½ cup dry white wine; 1 cup water; 5 black peppercorns; 1 garlic clove (peeled, whole); 24 large mushroom caps (cleaned); 2 tablespoons butter (melted); 4 tablespoons butter; 2 tablespoons shallots (minced); 1 garlic clove (minced); ¼ cup pecans (chopped); ½ cup parsley (minced); salt & fresh ground pepper (to taste); 2 tablespoons cognac

Servings: persons

24 escargot (drained)
½ cup carrot (peeled,chopped)
½ cup onion (chopped)
⅓ cup celery (chopped)
4 sprigs parsley (minced)
½ cup dry white wine
1 cup water
5 black peppercorns
1 garlic clove (peeled, whole)
24 large mushroom caps (cleaned)
2 tablespoons butter (melted)
4 tablespoons butter
2 tablespoons shallots (minced)
1 garlic clove (minced)
¼ cup pecans (chopped)
½ cup parsley (minced)
salt & fresh ground pepper (to taste)
2 tablespoons cognac

1
Combine the escargot, carrot, onion, celery, parsley, wine, water peppercorns and garlic in a saucepan.
2
Bring to a boil.
3
Reduce.
4
Simmer 10 minutes.
5
Remove from heat.
6
Heat oven 400.
7
Place mushroom caps on a sprayed baking sheet.
8
Brush with melted butter.
9
Bake 5 minutes.
10
Meanwhile, heat butter in a skillet.
11
Add shallot and garlic.
12
Saute 2 minutes.
13
Add to escargot mix along with the pecans, parsley, salt and pepper.
14
Spoon mixture into caps, making sure each gets 1 escargot.
15
Return to oven for 10 more minutes.
16
Sprinkle with coganc.
17
Ignite.
18
Serve as soon as the flame dies out.

483

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 18 ingredients. The key ingredients include: 24 escargot (drained), ½ cup carrot (peeled,chopped), ½ cup onion (chopped), ⅓ cup celery (chopped), and more.

Yes, Escargot and Pecan Stuffed Mushrooms falls under the Snacks & Appetizers 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.

Escargot and Pecan Stuffed Mushrooms

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