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.
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.
Clean the mushrooms with a damp paper towel and carefully remove the stems. Set the caps aside and finely chop the stems.
In a skillet, melt 2 tablespoons of butter over medium heat. Add the minced shallot and garlic, cooking until fragrant, about 2 minutes.
Add the chopped mushroom stems to the skillet, cooking for an additional 3-4 minutes until softened.
Stir in the white wine, parsley, salt, and black pepper. Cook for 1-2 minutes, allowing the wine to reduce slightly.
Add the breadcrumbs to the skillet, stirring until the mixture becomes a cohesive stuffing. Remove from heat and let cool slightly.
Stuff each mushroom cap with a piece of escargot, then spoon the stuffing mixture over the top, pressing gently to secure.
Place the stuffed mushrooms on the prepared baking sheet.
In a small saucepan, melt the remaining 4 tablespoons of butter. Stir in the grated Parmesan, then drizzle the butter mixture over each mushroom.
Drizzle the olive oil over the mushrooms for added crispiness.
Bake in the preheated oven for 18-20 minutes, or until the mushrooms are tender and the tops are golden brown.
Serve warm, garnished with additional chopped parsley if desired.
Nutrition Facts
Calories |
1192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.5 g | 125% | |
| Saturated Fat | 47.4 g | 237% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 244 mg | 82% | |
| Sodium | 2084 mg | 91% | |
| Total Carbohydrate | 53.2 g | 19% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 14.0 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 188 mg | 14% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1883 mg | 40% | |
*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.
