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Baked Escargots Shrooms

   

Baked Escargots Mushrooms

Baked Escargots Shrooms Recipe

This is an easy gourmet recipe for baked portebello mushrooms with escargots, sun-dried tomatoes and aromatics.

Serves: 4

Prep Time: 15 mins

Cook Time: 20 mins

Ingredients

  • 12-16 pieces groXers Escargots rinsed and patted dry
  • 20 grams butter
  • 8 shallots minced
  • 1/2 tbsp minced garlic
  • 1/2 tbsp dried parsley flakes
  • 40 grams sun-dried tomatoes finely chopped
  • 4 large portebello mushrooms stalks removed, caps clean and patted dry
  • 3 tbsp Urbani truffle oil
  • 1/4 cup grated parmesan cheese
  • salt & black pepper to taste
  • a few leaves fresh basil finely chopped

Directions

  1. Melt butter in a saucepan. Saute shallots, garlic, parsley and half of the chopped sundried tomatoes, until shallots are softened.
  2. Brush outer mushroom caps with 1 tbsp truffle oil. Place mushrooms, cap side down, on a baking tray lined with parchment paper or aluminium foil.
  3. Divide and top mushrooms with butter mixture prepared earlier, a layer of cheese, remaining sun-dried tomatoes and 3-4 escargots. Season with salt and black pepper. Drizzle remaining truffle oil over the mushrooms.
  4. Baked in preheated oven of 200°C (392°F) for 15 minutes, or until the mushrooms are cooked. Garnish with fresh basil.
                                           

Leave a Comment





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