Champignons de Paris Stuffed with Escargot, Garlic, Parsley, and Almonds |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
8 tablespoons butter, softened |
3 tablespoons bread crumbs |
1/2 cup chopped parsley |
2 tablespoons chopped garlic |
1 tablespoon chopped toasted almonds |
1 tablespoon diced ham |
1 tablespoon chopped white mushrooms |
salt and pepper |
20 large white mushrooms, stems and caps separated |
20 cooked escargot |
this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the fn chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. |
Directions:
1. Preheat oven to 350 degrees F.
2. In a small bowl, combine the butter, bread crumbs, parsley, garlic, almonds, ham, and chopped white mushrooms together. Add salt and pepper, and mix until all ingredients are combined together.
3. Using a cookie sheet, place the mushroom caps on sheet, add a snail in the center of each mushroom, and cover with the butter mixture. Place the baking sheet in oven and bake for 20 minutes.
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