Escargot Stuffed Mushrooms with Gruyère
Escargot Stuffed Mushrooms with Gruyère
Classic DishEscargots de Bourgogne
Prep: 20 min • Cook: 15 min. Large mushroom caps brimming with a savory filling of chopped escargots, garlic-parsley butter, and Gruyère cheese, baked until golden. A more casual and accessible take on the Burgundian favorite.
- Preparation time
- 20 min
- Cooking time
- 15 min
- Total time
- 35 min
- Servings
- 12
Instructions
Preparation
- 1Preheat oven to 375°F (190°C). Lightly grease a baking sheet.
- 2In a medium bowl, combine the softened butter, chopped escargots, minced garlic, chopped parsley, shredded Gruyère cheese, salt, and pepper. Mix well until thoroughly combined.
- 3Generously stuff each mushroom cap with the escargot mixture.
Cooking
- 1Place the stuffed mushrooms on the prepared baking sheet.
- 2Bake for 15 minutes, or until the mushrooms are tender and the cheese is melted and lightly golden.
Nutrition Information
- Calories
- 66 kcal
- Protein
- 3 g
- Fat
- 5 g
- Carbs
- 2 g
| Nutrient | Per serving |
|---|---|
| Calories | 66 kcal |
| Protein | 3 g |
| Fat | 5 g |
| Carbs | 2 g |
Tips
- For extra flavor, add a splash of dry white wine or a pinch of nutmeg. Aim for 50-150 characters.
- Avoid over-baking to keep the mushrooms tender and prevent them from releasing too much liquid. Aim for 50-150 characters.
- Serve hot, garnished with extra fresh parsley for a pop of color and freshness. Aim for 50-150 characters.
