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.

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Baked Escargots Shrooms (Step-by-Step)
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.

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.