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Mushrooms Escargot Style

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, D
MineralsCopper, Natrium, Chromium, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Butter - melted

  2. Few drops fresh lemon juice

  3. 1 lb 454g / 16oz Large mushrooms* - (to 1 1/2) - stemmed

  4. 2 Garlic cloves - minced

  5. 1/2 cup 99g / 3 1/2oz Soft butter - (1 stick)

  6. 2 Shallots or green onions - minced

  7. 1/2 cup 73g / 2.6oz Chopped fresh parsley

  8. 1/4 cup 36g / 1 1/3oz Freshly-grated Parmesan cheese

  9. Salt - to taste

  10. Freshly-ground black pepper - to taste

  11. 1 Loaf sourdough French bread

Instructions Jump to Ingredients ↑

  1. * Alternate Mushrooms: Common Store Mushroom, Meadow Mushroom, The Prince Combine the melted butter and lemon juice. Rub each mushroom with this mixture. Combine the garlic, soft butter, shallots, parsley, and Parmesan cheese. Add salt and pepper to taste and fill the mushroom cavities. Set in a shallow baking pan and bake in a preheated 400 degree oven for 10 to 12 minutes.

  2. Serve with slices of French bread to soak up the juices, or set the mushrooms on the bread with toothpicks.

  3. This recipe yields 6 appetizer servings.

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