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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