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
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
STUFFED MUSHROOMS
These fun hors d'oeuvres turn humble mushrooms into rich, savory bites with the flavors of escargots, the classic French delicacy of snails cooked in garlic butter. Here, fragrant and buttery bread crumbs infused with garlic, shallots and parsley fill mushroom caps. The roasted cremini mushrooms emerge from the oven juicy, with a garlicky topping that's golden and crispy. Make use of your trimmings: The mushroom stems can be frozen for later use in vegetable or chicken stock.
Provided by Kay Chun
Categories snack, finger foods, vegetables, appetizer, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees. In a small bowl, combine butter, parsley, shallot and garlic; season with salt and pepper. Stir in bread crumbs until well combined.
- On a baking sheet, drizzle mushrooms with oil, season with salt and pepper, and toss to evenly coat. Arrange mushrooms cavity-side up and spoon a heaping 1/2 teaspoon of the bread crumb mixture into each.
- Bake until mushrooms are tender and bread crumbs are golden and crispy, about 15 minutes. Serve warm.
STUFFING-STUFFED MUSHROOMS
In this recipe, classic stuffed mushrooms become an excellent vegetarian Thanksgiving appetizer or side dish by replacing Italian bread crumbs with cornbread, and using traditional stuffing flavors like rosemary, celery seeds and poultry seasoning. Two tips for making these extra flavorful: Trim the mushroom caps a bit to provide more surface area for caramelization, and pre-roast them to reduce moisture and prevent them from getting soggy. You can turn these into a main dish by using about eight large portobello mushrooms instead of two-bite cremini mushrooms, and increasing the cooking time accordingly. If you're lucky enough to have leftover Thanksgiving stuffing, you can use it in place of the cornbread mixture (you'll need about 4 cups); just add two beaten eggs and grated Gruyère cheese to bind the mixture before piling it onto the mushrooms and roasting.
Provided by Alexa Weibel
Categories dinner, lunch, finger foods, vegetables, appetizer, side dish
Time 1h
Yield 24 mushrooms (6 to 8 servings)
Number Of Ingredients 16
Steps:
- Heat the oven to 400 degrees and lightly brush a large rimmed sheet pan with olive oil.
- Using barely moist paper towels, wipe the mushroom stems and caps clean. Carefully tear off the mushroom stems, setting them aside in a medium bowl. Set each mushroom cap on its side and slice off the excess mushroom cap that curls over the gills. (The goal here is to create a flatter surface area so the mushrooms caramelize instead of steam, and so you can pile more stuffing on top.) Transfer the mushroom scraps to the bowl with the mushroom stems, then transfer the trimmed mushroom caps to the sheet pan, cut-side up.
- Brush the tops of the trimmed mushrooms with 3 tablespoons oil. In a small bowl, stir together the garlic powder, onion powder, 1/2 teaspoon salt and 1/2 teaspoon pepper; sprinkle the mixture over the tops of the mushrooms. Flip the mushrooms so they are cut-side down, and roast until they have released their liquid and are starting to caramelize, about 15 minutes. Remove sheet pan from heat, and set aside.
- While the mushrooms roast, prepare the filling: Finely chop the mushroom stems and scraps or transfer them to a food processor and pulse until finely chopped. (You will have about 2 cups.)
- In a large skillet, melt the butter over medium-high heat. Add the chopped celery, shallots, garlic, rosemary, poultry seasoning and celery seeds. Season generously with salt and pepper, and cook, stirring, about 5 minutes. Add the chopped mushrooms, season with salt and pepper and cook over medium-high, stirring occasionally, until caramelized and tender, 4 to 5 minutes. Transfer vegetable mixture to a large bowl to cool, at least 15 minutes.
- Once the vegetable mixture has cooled, stir in the cornbread, cheese, celery leaves and 3 tablespoons chopped parsley. Season generously with salt and pepper. Whisk the eggs together in a small bowl, then stir into the cornbread filling until combined. (Makes about 4 cups.)
- Wipe the sheet pan clean, then brush again with olive oil to coat. Mound about 1 to 2 tablespoons filling into each mushroom cap, patting them gently without packing them tightly, then transfer to the sheet pan, spacing them evenly apart. Bake until mixture on top is warmed through, 10 to 15 minutes. Broil until browned in spots, 2 to 4 minutes. Let cool a few minutes, then transfer to a serving platter and sprinkle with remaining 1 tablespoon minced parsley to serve.
SNAILS AND MUSHROOMS IN HERBED CREAM
Steps:
- Simmer crème fraîche with mushrooms, shallot, garlic, and 1/4 teaspoon each of salt and pepper in a heavy medium saucepan, uncovered, stirring occasionally, until mushrooms are tender and sauce is thickened, about 10 minutes.
- Reduce heat to low, then add snails, herbs, and butter and cook, stirring, until snails are heated through and butter is incorporated, 1 to 2 minutes. Season with salt and pepper. Serve in small ramekins.
MUSHROOMS STUFFED WITH SNAILS AND PECANS
Provided by Craig Claiborne And Pierre Franey
Categories dinner, appetizer
Time 30m
Yield 4 - 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Prepare the snails and set them aside.
- Remove the stems from the mushrooms. The stems may be set aside for another recipe.
- Heat two tablespoons of the butter in a large saucepan. Add the mushrooms, stemmed side up, and cook briefly about two minutes or until lightly browned. Turn the mushrooms and cook about one minute.
- Arrange the mushrooms close together, stemmed side up, on a baking dish.
- Place one snail in each mushroom cavity.
- Combine the remaining four tablespoons of butter, the shallots, garlic, pecans, parsley, salt and pepper to taste in the container of a food processor or electric blender. Process until well blended.
- Spoon an equal portion of the butter on top of each snail. Place the snails in the oven and bake 10 minutes.
- Sprinkle with Cognac and serve.
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 8 grams, Sodium 249 milligrams, Sugar 2 grams, TransFat 0 grams
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