Escargot Stuffed Mushroom Caps

Elevate your appetizer game with these irresistible Escargot Stuffed Mushroom Caps, a decadent blend of classic French flavors and comforting textures. Juicy button mushrooms serve as the perfect vessel for tender escargot, nestled in a savory stuffing bursting with minced shallots, garlic, and fresh parsley. A splash of white wine adds a delicate depth, while golden breadcrumbs and freshly grated Parmesan create a perfectly crisp, buttery topping. Baked to golden perfection, these savory bites are ideal for impressing guests at your next dinner party or enjoying as an indulgent starter. Simple yet sophisticated, this recipe strikes the perfect balance between gourmet flair and effortless preparation.

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 16 large caps Button mushrooms
• 16 pieces (canned or jarred) Escargot
• 6 tablespoons Unsalted butter
• 1 medium (finely minced) Shallot
• 2 pieces (finely minced) Garlic cloves
• 2 tablespoons (finely chopped) Fresh parsley
• 2 tablespoons White wine
• 0.33 cup Breadcrumbs
• 2 tablespoons (grated) Parmesan cheese
• 1 tablespoon Olive oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.

Step 2

Clean the mushrooms with a damp paper towel and carefully remove the stems. Set the caps aside and finely chop the stems.

Step 3

In a skillet, melt 2 tablespoons of butter over medium heat. Add the minced shallot and garlic, cooking until fragrant, about 2 minutes.

Step 4

Add the chopped mushroom stems to the skillet, cooking for an additional 3-4 minutes until softened.

Step 5

Stir in the white wine, parsley, salt, and black pepper. Cook for 1-2 minutes, allowing the wine to reduce slightly.

Step 6

Add the breadcrumbs to the skillet, stirring until the mixture becomes a cohesive stuffing. Remove from heat and let cool slightly.

Step 7

Stuff each mushroom cap with a piece of escargot, then spoon the stuffing mixture over the top, pressing gently to secure.

Step 8

Place the stuffed mushrooms on the prepared baking sheet.

Step 9

In a small saucepan, melt the remaining 4 tablespoons of butter. Stir in the grated Parmesan, then drizzle the butter mixture over each mushroom.

Step 10

Drizzle the olive oil over the mushrooms for added crispiness.

Step 11

Bake in the preheated oven for 18-20 minutes, or until the mushrooms are tender and the tops are golden brown.

Step 12

Serve warm, garnished with additional chopped parsley if desired.

Nutrition Facts

Serving size	(709.5g)

Amount per serving	% Daily Value*
Calories	1192.1

Total Fat 97.5g	0%
Saturated Fat 47.4g	0%
Polyunsaturated Fat 3.2g
Cholesterol 244.5mg	0%
Sodium 2084.2mg	0%
Total Carbohydrate 53.2g	0%
Dietary Fiber 7.0g	0%
Total Sugars 14.0g
Protein 38.9g	0%

Vitamin D 0IU	0%
Calcium 187.8mg	0%
Iron 8.0mg	0%
Potassium 1882.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 70.4%

Protein: 12.5%

Carbs: 17.1%