Escargot Garlic Butter Stuffed Portobello Caps
Escargot Garlic Butter Stuffed Portobello Caps
Prep: 20 min • Cook: 18 min. A rustically elegant take, featuring tender escargots baked in a flavorful garlic-herb butter, nestled inside hearty portobello mushroom caps. This dish offers a sophisticated alternative to traditional escargots, providing a substantial and satisfying appetizer or light main that delights with every bite.
- Preparation time
- 20 min
- Cooking time
- 18 min
- Total time
- 38 min
- Servings
- 4
Instructions
Preparation
- 1Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- 2In a medium bowl, combine softened butter, minced garlic, chopped fresh parsley, breadcrumbs, grated Parmesan cheese, salt, and black pepper. Mix well until thoroughly combined.
Assembly and Baking
- 1Place portobello mushroom caps on the prepared baking sheet, gill-side up.
- 2Divide the drained escargots evenly among the mushroom caps, placing 6 escargots in each cap.
- 3Spoon the garlic-herb butter mixture generously over the escargots in each mushroom cap, ensuring they are well covered.
- 4Bake for 18-20 minutes, or until the mushrooms are tender and the butter is bubbling and slightly golden brown.
Serving
- 1Carefully remove from the oven and let rest for a couple of minutes before serving.
- 2Serve hot, garnished with extra fresh parsley if desired. These are excellent with crusty bread for dipping in the melted butter.
Nutrition Information
- Calories
- 350 kcal
- Protein
- 12 g
- Fat
- 28 g
- Carbs
- 10 g
| Nutrient | Per serving |
|---|---|
| Calories | 350 kcal |
| Protein | 12 g |
| Fat | 28 g |
| Carbs | 10 g |
Tips
- Ensure butter is properly softened for a smooth, even mixture with garlic and herbs.
- Do not overcook the mushrooms; they should be tender but still hold their shape.
- Offer a side of crusty baguette to soak up the delicious garlic butter.