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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.
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2. Melt butter in a saucepan. Saute shallots, garlic, parsley and half of the chopped sundried tomatoes, until shallots are softened.
3. Brush outer mushroom caps with truffle oil. Place mushrooms, cap side down, on a baking tray lined with parchment paper or aluminium foil.
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.
5. Baked in oven until cooked. Garnish with fresh basil.
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