Baked Escargot in Mushroom Caps

"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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Ready In:
30mins
Ingredients:
11
Serves:
6
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ingredients

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directions

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

Questions & Replies

  1. I have read and reread the directions for this recipe first. Please tell me the purpose of the 1/4 cup of melted butter. I cannot find its purpose.
     
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RECIPE SUBMITTED BY

I'm a newlywed recently transplanted from the Pacific Northwest to Central California. I've been cooking for as long as I can remember and am always willing to try out new things. I look forward to finding new recipes and meeting new people here on 'Zaar. Onward to the kitchen!
 
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