Recipe courtesy of Alex Lee
Print
Total:
45 min
Prep:
15 min
Cook:
30 min
Yield:
4 to 6 servings
Level:
Easy

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

Directions

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:

IDEAS YOU'LL LOVE

Bell Peppers Stuffed with Rice in Tomato Sauce (Pimientos Rellenos de Arroz con Salsa de Tomates)

Recipe courtesy of Claudia Roden

Fricassee of Champignon de Paris in Wontons

Recipe courtesy of Wayne Nish

Stuffed Mushrooms (Hongos Rellenos de Chorizo)

Recipe courtesy of Daisy Martinez

Chiles Rellenos de Frijol con Salsa de Aguacate: Poblano Chiles Stuffed with Refried Beans Served with a Guacamole Sauce

Recipe courtesy of Patricia Quintana

On TV

So Much Pretty Food Here