Baked Escargot in Mushroom Caps
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 24 escargot
- 24 mushrooms, stems removed
- 59.14 ml butter, melted
- 14.79 ml butter
- 14.79 ml shallot, minced
- 1 garlic clove, minced
- 29.58 ml fresh flat leaf parsley, chopped very fine
- 118.29 ml parmesan cheese, grated very fine
- 118.29 ml aged gruyere cheese, grated very fine
- fresh nutmeg
- 1 baguette
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.
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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!