Recipe courtesy of Alex Lee

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

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  • Level: Easy
  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 4 to 6 servings
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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


  1. Preheat oven to 350 degrees F.
  2. 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.
  3. 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.