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Baked Escargots Shrooms

Baked Escargots Mushrooms

Baked Escargots Shrooms Recipe

This is an easy gourmet recipe for baked portebello mushrooms with escargots, sun-dried tomatoes and aromatics.


  • 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


  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.
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11 comments on “Baked Escargots Shrooms”

  1. What do I brush with if I do not have truffle oil. Thanks.

  2. Hey Wiffy, Thanks for sharing the recipe. the photos are mouth watering !

  3. Where can I get sun-dried tomatoes?

  4. Juicy and flavourful, a very premium dish!

  5. oh wow!!! That looks and sounds amazing, love that its inside a mushroom cap

  6. Woah, gourmet gourmet gourmet!

  7. It looks beautiful and tasty!

  8. 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.

  9. 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?

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