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    You are in: Home / Recipes / Baked Escargot in Mushroom Caps Recipe
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    Baked Escargot in Mushroom Caps

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Heirloom's Note:

    I've loved escargot as long as I can remember. Even though it's quite difficult to get some to even try it, this recipe has changed more minds about snails than any other I've used. Beware, this is in no way a low fat recipe!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

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    Nutritional Facts for Baked Escargot in Mushroom Caps

    Serving Size: 1 (275 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 383.2
     
    Calories from Fat 156
    40%
    Total Fat 17.4 g
    26%
    Saturated Fat 9.7 g
    48%
    Cholesterol 42.6 mg
    14%
    Sodium 690.7 mg
    28%
    Total Carbohydrate 42.5 g
    14%
    Dietary Fiber 3.0 g
    12%
    Sugars 1.5 g
    6%
    Protein 14.9 g
    29%

    The following items or measurements are not included:

    escargot

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