Baked Escargot in Mushroom Caps

By carol gorman

Ingredients

• 24 escargot
• 24 mushrooms, stems removed
• 1 ⁄4 cup butter, melted
• 1 tablespoon butter
• 1 tablespoon shallot, minced
• 1 garlic clove, minced
• 2 tablespoons fresh flat leaf parsley, chopped very fine
• 1 ⁄2 cup parmesan cheese, grated very fine
• 1 ⁄2 cup aged gruyere cheese, grated very fine
• fresh nutmeg
• 1 baguette

Details

Adapted from geniuskitchen.com

Preparation

Step 1

Directions

Preheat oven to 375 degrees.

Stuff one escargot into each mushroom cap.

Arrange caps on an escargot dish, one to each indentation.

In a small sauté pan heat 1 tablespoon butter over medium-high heat.

Cook shallots and garlic until softened and beginning to caramelize.

Using a teaspoon drizzle shallot butter into each mushroom cap.

Sprinkle with 1 tablespoon flat leaf parsley.

Cover mushrooms with parmesan and gruyere.

Bake for 20 minutes or until cheese is completely melted and browned in spots.

Sprinkle with remaining parsley and grate fresh nutmeg over top.

Serve immediately with slices of crusty baguette.

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Directions

Preheat oven to 375 degrees.

Stuff one escargot into each mushroom cap.

Arrange caps on an escargot dish, one to each indentation.

In a small sauté pan heat 1 tablespoon butter over medium-high heat.

Cook shallots and garlic until softened and beginning to caramelize.

Using a teaspoon drizzle shallot butter into each mushroom cap.

Sprinkle with 1 tablespoon flat leaf parsley.

Cover mushrooms with parmesan and gruyere.

Bake for 20 minutes or until cheese is completely melted and browned in spots.

Sprinkle with remaining parsley and grate fresh nutmeg over top.

Serve immediately with slices of crusty baguette.

Submit a Correction