How To Make Escargot Stuffed Mushroom Caps

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat and is a healthier fat option.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

Use a melon baller to remove the stems from 1/2 pounds of mushrooms.

Use a lemon reamer to get 2 tablespoons of fresh lemon juice.

Add 1/2 cup of softened butter to a mixing bowl.

Add 1/2 cup of grated parmesan cheese, 1 teaspoon finely chopped cilantro, the lemon juice, 3 minced garlic cloves, and 1 teaspoon hot sauce to the bowl.

Mix all the ingredients well.

Place the mushroom caps in an oven safe baking dish, with the stem side facing up.

Place an escargot in each mushroom cap.

Add a tablespoon of the mixture on top of each mushroom cap.

Bake in the oven at 350°F for about 20-25 minutes, until the butter is bubbling on top and the mushrooms have a dark hue.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens