Escargot and Pecan Stuffed Mushrooms

Total Time
50mins
Prep 25 mins
Cook 25 mins

Elegant!

Ingredients Nutrition

Directions

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