Escargot Stuffed Mushrooms
A rich escargot appetizer, with Parmesan and/or Romano cheese. One can also substitute shrimp for the escargot.
by Vince Viverito
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Agaricus arvensis. © juliamf (CC-BY-NC) (from inaturalist.org, obs. 100376418)
Method
Preheat oven to 350°F.
Place butter or margarine in a microwave safe dish. Melt in microwave.
Add chopped garlic, bread crumbs and cheese to the melted butter or margarine, and mix with a spoon until well blended (not too thick or too watery).
Place each mushroom in the mini muffin pan, and place 1 escargot in each cap.
Top with the garlic, breadcrumb and cheese mixture.
Bake at 350°F until the mushrooms are cooked through and the cheese is golden brown on top (15 to 25 minutes).
You might want to put the muffin pan on top of a pizza pan or tinfoil, to prevent having to clean your oven because of spills. (Alternatively, try partially sautéing the mushroom caps first, to evaporate some liquid before baking the final dish.)
Recipe contributed:
April
1997
This recipe comes from a cousin of mine in Chicago, Josephine Eliadis.
Objective:
Appetizer
Total Time:
About 45 minutes
Yield:
2 or 3 servings (or 12 potluck tastes)
Suggested Mushrooms:
- Giant cypress Agaricus (Agaricus lilaceps)
- Horse mushroom (Agaricus arvensis, Agaricus osecanus)
- Pavement mushroom (Agaricus bitorquis)
- Portobello/portabella, champignon, cremini, button (Agaricus bisporus)
- Slippery jack (Suillus brevipes, Suillus luteus, Suillus pungens)
- The Prince (Agaricus augustus)
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Ingredients
12 large-capped mushrooms, stems removed*
1 can escargot (12 escargot), rinsed and strained
6 cloves fresh garlic, finely chopped
4 Tbsp. butter or margarine
1/2 cup bread crumbs
1/2 cup Parmesan cheese (or 1/4 cup Parmesan plus 1/4 cup Romano for a stronger taste)
Nonstick mini muffin pan
* Feel free to save the stems to use in another recipe, such as a Beurre Composé aux Champignons.