Champignons de Paris Stuffed with Escargot, Garlic, Parsley, and Almonds

Recipe courtesy of Alex Lee, Daniel
TOTAL TIME: 45 min
Prep: 15 min
Inactive Prep: --
Cook: 30 min
YIELD: 4 to 6 servings


  • 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.
    • 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
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        Preheat oven to 350 degrees F.

        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.

        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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