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    You are in: Home / Recipes / Escargot and Pecan Stuffed Mushrooms Recipe
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    Escargot and Pecan Stuffed Mushrooms

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    25 mins

    25 mins

    Lori 13's Note:

    Elegant!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

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    Nutritional Facts for Escargot and Pecan Stuffed Mushrooms

    Serving Size: 1 (56 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 92.8
     
    Calories from Fat 68
    73%
    Total Fat 7.6 g
    11%
    Saturated Fat 3.8 g
    19%
    Cholesterol 15.2 mg
    5%
    Sodium 51.5 mg
    2%
    Total Carbohydrate 3.9 g
    1%
    Dietary Fiber 1.0 g
    4%
    Sugars 1.5 g
    6%
    Protein 1.9 g
    3%

    The following items or measurements are not included:

    escargot

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