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Baked Escargots Shrooms
Baked Escargots Shrooms Recipe
This is an easy gourmet recipe for baked portebello mushrooms with escargots, sun-dried tomatoes and aromatics.
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:
- Melt butter in a saucepan. Saute shallots, garlic, parsley and half of the chopped sundried tomatoes, until shallots are softened.
- 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.
- 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.
- Baked in preheated oven of 200°C (392°F) for 15 minutes, or until the mushrooms are cooked. Garnish with fresh basil.
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What do I brush with if I do not have truffle oil. Thanks.
you can use extra virgin olive oil :)
Hey Wiffy, Thanks for sharing the recipe. the photos are mouth watering !
Where can I get sun-dried tomatoes?
you can find it at major supermarkets, or order online from GroXers at http://www.groxers.com/index.php?dispatch=products.view&product_id=31427
Juicy and flavourful, a very premium dish!
oh wow!!! That looks and sounds amazing, love that its inside a mushroom cap
Woah, gourmet gourmet gourmet!
It looks beautiful and tasty!
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.
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?