Click for Cookbook LOGIN
"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Escargot Stuffed Mushroom Caps Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Escargot Stuffed Mushroom Caps is from Jeff's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
24 escargots
White wine
1/4 cup Pancetta cooked and finely shopped
24 large mushroom caps

4 cups sweet butter (8 sticks)
2/3 cup peeled and chopped garlic
1/2 cup chopped parsley
2 tablespoons Dijon mustard
1/3 cup blanched and finely chopped hazelnut or almonds
1 tablespoon salt
2 teaspoons white pepper
2 Tablespoons Pancetta cooked and finely chopped
Dash Worcestershire sauce

Toasted round croutons
Directions:
Directions:
Simmer escargot in white wine for 30 seconds, drain and set aside.
Divide the pancetta among the mushroom caps, top with escargot.
Combine the remaining ingredients except crotons and cover each escargot with some of the mixture.
Bake in ovenproof individual serving dishes in a 500-degree oven for 10 minutes or until mushrooms are cooked and the butter is bubbling.

Top each with crouton.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

19W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!