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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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|1. Rinse escargot pieces, pat dry and set aside.|
|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.|
This is an easy gourmet recipe for baked portebello mushrooms with escargots, sun-dried tomatoes and aromatics.
Prep Time: 15 mins
Cook Time: 20 mins