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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.
Step-by-Step PhotosClick on photo for full size |
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1. Rinse escargot pieces, pat dry and set aside. |
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2. Melt butter in a saucepan. Saute shallots, garlic, parsley and half of the chopped sundried tomatoes, until shallots are softened. |
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3. Brush outer mushroom caps with truffle oil. Place mushrooms, cap side down, on a baking tray lined with parchment paper or aluminium foil. |
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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. |
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5. Baked in oven until 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?