This Escargot Stuffed Mushrooms recipe is the perfect appetizer for those looking to impress their guests. The combination of tender and flavorful escargot with earthy mushrooms creates a dish that is both delicious and elegant. The snails are sautéed in garlic butter and then stuffed into mushroom caps before being baked to perfection. The result is a mouthwatering appetizer that will leave your guests craving for more. Serve these escargot stuffed mushrooms at your next dinner party or special occasion and watch them disappear.
Ingredients
- 24 large white button mushrooms
- 24 canned escargots, drained
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup breadcrumbs
- Salt and pepper to taste
Directions
- Preheat the oven to 400°F (200°C).
- Remove the stems from the mushrooms and set aside. Place the mushroom caps on a baking sheet.
- In a skillet, melt the butter over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
- Add the escargots to the skillet and cook for 2 minutes. Remove from heat and set aside.
- Finely chop the reserved mushroom stems and add them to the skillet. Sauté for another 2 minutes.
- Remove the skillet from heat and stir in the parsley and breadcrumbs. Season with salt and pepper.
- Stuff each mushroom cap with a cooked escargot and spoon the breadcrumb mixture on top.
- Bake in the preheated oven for 12-15 minutes, or until the mushrooms are tender and the breadcrumbs are golden brown.
- Serve the escargot stuffed mushrooms hot as an appetizer.
