Escargot Stuffed Mushroom Caps Recipe

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Ingredients:

Serving

24 large white button mushrooms (approx )
1 (7 oz) can escargot, drained
8 oz grated cheddar cheese or 8 oz colby , etc

Directions:

Wash mushrooms and remove stems (I put the stems in salads or sauté them for steaks, etc).
Line a baking sheet with aluminum foil and lightly oil the foil (I use an oil sprayer).
Arrange the mushroom caps tightly together,hollow side up on the foil.
Stuff each cap with the escargot. Some caps will be able to hold more than one.
Cover everything with the shredded cheese.
Bake at 325 for approx 20 minute or until the cheese has fully melted and the mushrooms and escargot are completely heated through. (The less time you cook these the juicier they are, so I tend to cook them a bit longer).
Enjoy! Think about the subtleties in the taste when you try your first ones.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	93.66 Kcal (392 kJ)
Calories from fat	57.66 Kcal
		% Daily Value*
Total Fat	6.41g	10%
Cholesterol	19.85mg	7%
Sodium	128.21mg	5%
Potassium	164.8mg	4%
Total Carbs	2.85g	1%
Sugars	1.87g	7%
Dietary Fiber	0.52g	2%
Protein	6.28g	13%
Vitamin C	0.9mg	2%
Iron	0.6mg	4%
Calcium	137.6mg	14%

Amount Per 100 g
Calories	139.24 Kcal (583 kJ)
Calories from fat	85.73 Kcal
		% Daily Value*
Total Fat	9.53g	10%
Cholesterol	29.5mg	7%
Sodium	190.61mg	5%
Potassium	245.01mg	4%
Total Carbs	4.24g	1%
Sugars	2.77g	7%
Dietary Fiber	0.77g	2%
Protein	9.33g	13%
Vitamin C	1.4mg	2%
Iron	1mg	4%
Calcium	204.6mg	14%

* 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.

Tastes

salty
savory
bitter
sweet

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