Baked Escargots Shrooms

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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	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.

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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.

Ingredients Used: basil • butter • cheese • escargot • garlic • mushroom • parsley • shallot • sundried tomato • truffle oil