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Puffball Escargots


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  • 1 dozen lycoperdon perlatum or pyriforme
  • 3/4 cup butter softened
  • 2 tablespoons minced shallots
  • 2 garlic cloves crushed
  • 1 tablespoon bread crumbs
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon rosemary
  • Freshly-ground black pepper to taste
  • Dry sherry to taste


Servings 1


Step 1

Slice off bottom of each mushroom and scoop out the center. Chop and blend with butter. Mix in remaining ingredients and stuff mixture into the hollowed out shells, drizzling a few drops of sherry onto the top of each.

Place in a baking pan in one layer and bake at 400 degrees or broil until browned and sizzling. Serve hot as an appetizer.

This recipe yields ?? servings.

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