Delicious and Elegant Escargot Stuffed Mushrooms Recipe

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

1. Preheat the oven to 400°F (200°C).
2. Remove the stems from the mushrooms and set aside. Place the mushroom caps on a baking sheet.
3. In a skillet, melt the butter over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
4. Add the escargots to the skillet and cook for 2 minutes. Remove from heat and set aside.
5. Finely chop the reserved mushroom stems and add them to the skillet. Sauté for another 2 minutes.
6. Remove the skillet from heat and stir in the parsley and breadcrumbs. Season with salt and pepper.
7. Stuff each mushroom cap with a cooked escargot and spoon the breadcrumb mixture on top.
8. Bake in the preheated oven for 12-15 minutes, or until the mushrooms are tender and the breadcrumbs are golden brown.
9. Serve the escargot stuffed mushrooms hot as an appetizer.

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