STUFFED WHITE MUSHROOM CAPS
Provided by Alex Guarnaschelli
Categories appetizer
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat a large saucepan over medium heat. Add the olive oil and carefully add the thyme bundle. Once it crackles and becomes crispy set aside on a paper towel to drain. Add the diced onion, and salt and pepper, to taste, and cook until tender, about 3 to 5 minutes. Add the grated garlic and cumin and lower the heat. Stir in the sliced mushrooms, and season with salt and pepper, to taste. Cook until the mushrooms are tender and most of the liquid has evaporated at the bottom of the pan, 8 to 10 minutes.
- Stir the vermouth into the mushrooms and cook until the flavor of the alcohol has mellowed considerably, 5 to 8 minutes. Taste for seasoning. Add the sour cream and fried thyme back to the pan. Reduce heat and allow sour cream to melt over the mushrooms. Do not overheat the cream or it will separate. Stir in half of the grated Parmesan. Taste for seasoning.
- Heat a medium saute pan over medium heat and add the butter and the mushroom bottoms. Season with salt and pepper, to taste, and cook over medium heat, until the water emerges from the mushrooms and evaporates. 5 to 8 minutes, Stir in the vermouth and cook 5 to 8 minutes. Taste for seasoning, then set aside to cool.
- Preheat the oven to 350 degrees F.
- When the mushrooms have cooled slightly fill each bottom with some of the stuffing. The stuffing should be firmly packed in the mushroom bottom well above the top. Arrange the mushrooms, in a single layer, on a baking sheet. In a small bowl, mix the bread crumbs and remaining Parmesan, then sprinkle it on top of the mushroom caps. Heat in the oven until they are hot inside and lightly browned on the top, 5 to 8 minutes. Transfer the mushrooms to a serving platter and drizzle each cap with a little balsamic vinegar. Serve immediately.
EASY GARLIC ESCARGOTS
These tender escargots in mushroom caps are smothered with wine sauce and cheese. Nothing big and fancy, but I liked how it turned out, so I thought I'd share. They're easy to make too!
Provided by CraZee A
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 45m
Yield 20
Number Of Ingredients 10
Steps:
- Place escargots in a small bowl, and cover with cold water; set aside for 5 minutes. This will help to remove the canned flavor they may have.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
- Drain the water from the escargots and pat dry with a paper towel. Melt butter with the garlic in a large skillet over medium-high heat. Add the escargots and mushroom caps; cook and stir until the mushroom caps begin to soften, about 5 minutes.
- Whisk together wine, cream, flour, pepper, and tarragon in a small bowl until the flour is no longer lumpy. Pour this into the skillet, and bring to a boil. Cook, stirring occasionally until the sauce thickens, about 10 minutes.
- Remove the skillet from the heat, and use a spoon to place the mushrooms upside down into the prepared baking dish. Spoon an escargot into each mushroom cap. Pour the remaining sauce over the mushroom caps and into the baking dish. Sprinkle grated Parmesan cheese overtop.
- Bake in preheated oven until the Parmesan cheese has turned golden brown, 10 to 15 minutes.
Nutrition Facts : Calories 86 calories, Carbohydrate 2.8 g, Cholesterol 28.6 mg, Fat 5.4 g, Fiber 0.2 g, Protein 5.9 g, SaturatedFat 3.3 g, Sodium 81.1 mg, Sugar 1.1 g
BAKED ESCARGOT IN MUSHROOM CAPS
I've loved escargot as long as I can remember. Even though it's quite difficult to get some to even try it, this recipe has changed more minds about snails than any other I've used. Beware, this is in no way a low fat recipe!
Provided by Heirloom
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Stuff one escargot into each mushroom cap.
- Arrange caps on an escargot dish, one to each indentation.
- In a small sauté pan heat 1 tablespoon butter over medium-high heat.
- Cook shallots and garlic until softened and beginning to caramelize.
- Using a teaspoon drizzle shallot butter into each mushroom cap.
- Sprinkle with 1 tablespoon flat leaf parsley.
- Cover mushrooms with parmesan and gruyere.
- Bake for 20 minutes or until cheese is completely melted and browned in spots.
- Sprinkle with remaining parsley and grate fresh nutmeg over top.
- Serve immediately with slices of crusty baguette.
Nutrition Facts : Calories 383.2, Fat 17.4, SaturatedFat 9.7, Cholesterol 42.7, Sodium 690.7, Carbohydrate 42.5, Fiber 3, Sugar 1.5, Protein 15
ESCARGOT STUFFED MUSHROOM CAPS
The flavours here are complex. Very mild tasting. This is a wonderful addition to a wine & cheese party. But they are equally at home while tailgating!
Provided by Axe1678
Categories Vegetable
Time 35m
Yield 6-12 serving(s)
Number Of Ingredients 3
Steps:
- Wash mushrooms and remove stems (I put the stems in salads or sauté them for steaks, etc).
- Line a baking sheet with aluminum foil and lightly oil the foil (I use an oil sprayer).
- Arrange the mushroom caps tightly together,hollow side up on the foil.
- Stuff each cap with the escargot. Some caps will be able to hold more than one.
- Cover everything with the shredded cheese.
- Bake at 325 for approx 20 minute or until the cheese has fully melted and the mushrooms and escargot are completely heated through. (The less time you cook these the juicier they are, so I tend to cook them a bit longer).
- Enjoy! Think about the subtleties in the taste when you try your first ones.
Nutrition Facts : Calories 202.3, Fat 13.3, SaturatedFat 8.1, Cholesterol 56.2, Sodium 262.5, Carbohydrate 4.2, Fiber 0.9, Sugar 1.7, Protein 17.6
ESCARGOT STUFFED MUSHROOMS
I am not agreat fan of escargot but I have a friend that even orders Escargot Pizzas so I make these for her and I must admit I enjoy them too - once in a while! Some people like to top with cheese but I like the aroma from the garlic and sopping up the butter with bits of the roll
Provided by Bergy
Categories Vegetable
Time 35m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Brown the bottom of your mushrooms in 2 tbsp of butter- 3 minutes flip and brown the top edge 2 minutes.
- Stuff each mushroom with 1/2 tsp chopped garlic,tuck in 2-3 escargot, top with 1 tsp butter.
- Place mushrooms side by side in an oven proof pan or better use individual escargot oven proof dishes.
- Pre heat oven to 375F Bake for 15-20 minutes Serve with warm crisp rolls.
Nutrition Facts : Calories 439.9, Fat 30.4, SaturatedFat 17.9, Cholesterol 73.3, Sodium 511.9, Carbohydrate 34.9, Fiber 2.4, Sugar 2.6, Protein 9.1
FRENCH ESCARGOT-STUFFED MUSHROOMS
This easy escargot-stuffed mushrooms recipe makes a wonderful appetizer to pop in the oven at the last minute while still creating an impressive dish.
Provided by Rebecca Franklin
Categories Appetizer
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Gather the ingredients.
- Preheat the oven to 375 F. Mix together the 6 tablespoons of softened butter with the shallots, garlic, celery, parsley, salt, and pepper.
- Place a small spoonful of herb butter and a snail in each mushroom cap, then brush the exterior of the mushroom with a bit of the herb butter.
- Arrange the mushrooms in a shallow baking dish.
- Bake them for 15 minutes and serve hot. Enjoy!
Nutrition Facts : Calories 144 kcal, Carbohydrate 3 g, Cholesterol 49 mg, Fiber 1 g, Protein 7 g, SaturatedFat 7 g, Sodium 207 mg, Sugar 1 g, Fat 12 g, ServingSize 6 servings, UnsaturatedFat 0 g
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