CHAMPIGNONS DE PARIS STUFFED WITH ESCARGOT, GARLIC, PARSLEY, AND ALMONDS

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

Provided by Food Network

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

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

Steps:

  • 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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