Name: Champignons de Paris Stuffed with Escargot, Garlic, Parsley, and Almonds
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 to 6 servings
Cuisine: french
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

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Alex Lee, Daniel, New York, NY

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

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