Champignons de Paris Stuffed with Escargot, Garlic, Parsley, and Almonds

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 8 tablespoons butter, softened
  • 3 tablespoons bread crumbs
  • 1/2 cup chopped parsley
  • 2 tablespoons chopped garlic
  • 1 tablespoon chopped toasted almonds
  • 1 tablespoon diced ham
  • 1 tablespoon chopped white mushrooms
  • Salt and pepper
  • 20 large white mushrooms, stems and caps separated
  • 20 cooked escargot
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Directions
  • Preheat oven to 350 degrees F.

  • In a small bowl, combine the butter, bread crumbs, parsley, garlic, almonds, ham, and chopped white mushrooms together. Add salt and pepper, and mix until all ingredients are combined together.

  • Using a cookie sheet, place the mushroom caps on sheet, add a snail in the center of each mushroom, and cover with the butter mixture. Place the baking sheet in oven and bake for 20 minutes.


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