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Escargot Stuffed Mushroom Caps

Escargot Stuffed Mushroom Caps prepared dish

These escargot stuffed mushroom caps are a delightful appetizer that combines the earthy flavors of mushrooms with the rich taste of escargot. Baked to perfection, they are topped with a garlic herb butter that enhances their savory profile. Perfect for impressing guests at your next dinner party!

This recipe is french style, dinner, scaled for 6 servings, with 20 min prep and 15 min cook.

Prep: 20 min · Cook: 15 min · Total: 35 min · Serves: 6

Quick cooking notes

  • Core ingredients include garlic, grated parmesan cheese, salt, large mushroom caps.
  • Follow all 7 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 4 cloves garlic (minced)
  • 1 cup grated parmesan cheese
  • 1 tsp salt
  • 12 pieces large mushroom caps
  • 4 tbsp butter (softened)
  • 1 can canned escargot
  • 1 tsp black pepper
  • 2 tbsp parsley (chopped)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a mixing bowl, combine the softened butter, minced garlic, chopped parsley, salt, and black pepper.
  3. Add the canned escargot to the butter mixture and stir until well combined.
  4. Place the mushroom caps on a baking sheet and fill each cap generously with the escargot mixture.
  5. Sprinkle the grated Parmesan cheese over the stuffed mushroom caps.
  6. Bake in the preheated oven for 15 minutes, or until the mushrooms are tender and the cheese is golden brown.
  7. Remove from the oven and let cool slightly before serving.

Nutrition (per serving)

  • Calories: 210
  • Protein: 8 g
  • Fat: 15 g
  • Carbohydrates: 9 g
  • Fiber: 1 g
  • Sugar: 1 g
  • Sodium: 480 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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