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Baked Escargots Shrooms

   
Baked Escargots Mushrooms

Easy baked escargots mushrooms

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These baked mushrooms are so juicy and delicious, that they are on my family’s request list almost every other week. While I usually make the plainer version with sundried tomatoes, shallots and cheese as the filling, I had fun upping the gourmet factor by adding my favourite escargots and truffle oil for a truly pampering treat. The results look good enough for a fancy restaurant, enjoyed at the comforts of home. This recipe can be made in about 30-minutes, thanks to the convenience of using canned escargots, and the oven doing the bulk of the work.

Step-by-Step Photos

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Escargots 1. Rinse escargot pieces, pat dry and set aside.
Sauting aromatics 2. Melt butter in a saucepan. Saute shallots, garlic, parsley and half of the chopped sundried tomatoes, until shallots are softened.
Brushing mushroom caps with truffle oil 3. Brush outer mushroom caps with truffle oil. Place mushrooms, cap side down, on a baking tray lined with parchment paper or aluminium foil.
Before Baking 4. Divide and top mushrooms with butter mixture prepared earlier, a layer of cheese, remaining sundried tomatoes and 3-4 escargots. Season with salt and black pepper. Drizzle remaining truffle oil over the mushrooms.
Baked Escargots Mushrooms 5. Baked in oven until cooked. Garnish with fresh basil.
                                           

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11 Responses to “Baked Escargots Shrooms”

  1. Shilpi — June 25, 2013 @ 9:40 pm

    What do I brush with if I do not have truffle oil. Thanks.

    Reply

    • wiffy replied: — June 25th, 2013 @ 10:05 pm

      you can use extra virgin olive oil :)

      Reply

  2. Jun — June 25, 2013 @ 9:53 pm

    Hey Wiffy, Thanks for sharing the recipe. the photos are mouth watering !

    Reply

  3. Brian — June 25, 2013 @ 10:20 pm

    Where can I get sun-dried tomatoes?

    Reply

  4. B — June 25, 2013 @ 10:30 pm

    Juicy and flavourful, a very premium dish!

    Reply

  5. oh wow!!! That looks and sounds amazing, love that its inside a mushroom cap

    Reply

  6. tigerfish — June 28, 2013 @ 12:50 pm

    Woah, gourmet gourmet gourmet!

    Reply

  7. HoppingHammy — July 3, 2013 @ 8:35 pm

    It looks beautiful and tasty!

    Reply

  8. daphne — July 5, 2013 @ 1:37 pm

    Now this is such a good use of baked mushrooms- a nice twist to use escargots indeed! Didn’t realise they come in a can too! LOL Brilliant creativity.

    Reply

  9. Jasmine — February 20, 2014 @ 1:37 am

    How can we store the balanced of canned escargots if we cannot finish the whole can after opening? And how long can it be kept?

    Reply