Recipe courtesy of Alex Lee
45 min
15 min
30 min
4 to 6 servings


  • 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


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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:


Bobby's Stuffed Red Peppers

Recipe courtesy of Bobby Deen

Stuffed Pizza

Recipe courtesy of Cooking Channel

Confit De Canard

Recipe courtesy of Laura Calder

Mariscos de Campechana

Recipe courtesy of Pearl Dive Oyster Palace

Sausage Stuffed Mushrooms

Recipe courtesy of Kelsey Nixon

Pastelitos de Carne (Picadillo-Filled Pastries)

Recipe courtesy of Ana Sofia Pelaez

So Much Pretty Food Here