Directions:
- Combine the escargot, carrot, onion, celery, parsley, wine, water peppercorns and garlic in a saucepan.
- Bring to a boil. Reduce. Simmer 10 minutes.
- Remove from heat.
- Heat oven 400.
- Place mushroom caps on a sprayed baking sheet.
- Brush with melted butter. Bake 5 minutes.
- Meanwhile, heat butter in a skillet.
- Add shallot and garlic. Saute 2 minutes.
- Add to escargot mix along with the pecans, parsley, salt and pepper.
- Spoon mixture into caps, making sure each gets 1 escargot.
- Return to oven for 10 more minutes.
- Sprinkle with coganc. Ignite. Serve as soon as the flame dies out.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 59.01 Kcal (247 kJ) | ||
| Calories from fat | 42.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.72g | 7% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 6.04mg | 0% | |
| Potassium | 116.59mg | 2% | |
| Total Carbs | 2.1g | 1% | |
| Sugars | 0.99g | 4% | |
| Dietary Fiber | 0.7g | 3% | |
| Protein | 1.13g | 2% | |
| Vitamin C | 2.9mg | 5% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.4mg | 2% | |
| Calcium | 9.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 107.47 Kcal (450 kJ) | ||
| Calories from fat | 77.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.59g | 7% | |
|---|---|---|---|
| Cholesterol | 13.9mg | 3% | |
| Sodium | 11mg | 0% | |
| Potassium | 212.33mg | 2% | |
| Total Carbs | 3.82g | 1% | |
| Sugars | 1.79g | 4% | |
| Dietary Fiber | 1.27g | 3% | |
| Protein | 2.05g | 2% | |
| Vitamin C | 5.4mg | 5% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.7mg | 2% | |
| Calcium | 17.6mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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