Escargot and Pecan Stuffed Mushrooms

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READY IN: 50mins
Recipe by Lori 13


Ingredients Nutrition


  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.

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