Mushrooms Stuffed with Snails
Elevate your appetizer game with these elegant Mushrooms Stuffed with Snails, a luxurious dish that merges earthy mushrooms with the delicate richness of escargots. Each tender mushroom cap is filled with a plump snail, nestled in a luscious garlic-herb butter infused with fresh parsley and thyme. Topped with a golden crust of parmesan and breadcrumbs, and optional white wine for added depth, this dish is baked to perfection, offering a balance of creamy, crispy, and umami-packed flavors. Perfect as a sophisticated starter or as part of a decadent small-plate menu, these stuffed mushrooms pair beautifully with crusty baguette or a crisp green salad. Ready in under an hour, they’re guaranteed to impress guests with their gourmet flair and bold flavors.
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Recipe Information
Ingredients
- 12 pieces Large button or cremini mushrooms
- 12 pieces Canned or jarred snails (escargots), drained
- 4 tablespoons Unsalted butter
- 2 cloves Garlic cloves, minced
- 1 tablespoon Fresh parsley, finely chopped
- 1 teaspoon Fresh thyme, leaves only
- 2 tablespoons Bread crumbs
- 2 tablespoons Grated parmesan cheese
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons White wine (optional)
Instructions
Preheat your oven to 375°F (190°C).
Carefully clean the mushrooms and remove the stems. Reserve the caps for stuffing and finely chop the stems.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped mushroom stems and sauté until soft, about 3-4 minutes. Set aside to cool.
In a small bowl, mash the unsalted butter with minced garlic, parsley, thyme, salt, and black pepper until well blended. Add the sautéed mushroom stems to the butter mixture.
Optional: Stir in 2 tablespoons of white wine for a hint of acidity and depth of flavor.
Place a snail inside each mushroom cap and top with a generous dollop of the garlic herb butter.
Mix the bread crumbs and parmesan cheese together in a separate bowl. Sprinkle this mixture evenly over the stuffed mushroom caps.
Arrange the stuffed mushrooms on a baking dish or tray, ensuring they are upright to prevent spillage.
Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the topping is golden brown.
Remove from the oven and let cool slightly before serving. Garnish with extra parsley if desired.
Serve warm as an appetizer or a side dish alongside crusty bread or a fresh green salad.
Nutrition Facts
Calories |
721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.6 g | 85% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 1527 mg | 66% | |
| Total Carbohydrate | 20.2 g | 7% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 5.7 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 178 mg | 14% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 862 mg | 18% | |
*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.
