Recipe courtesy of Alex Lee
Champignons de Paris Stuffed with Escargot, Garlic, Parsley, and Almonds
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 186
- Total Fat
- 17
- Saturated Fat
- 10
- Carbohydrates
- 7
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 4
- Cholesterol
- 42
- Sodium
- 260
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
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.