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Escargot Stuffed Mushrooms Recipe

Name: Escargot Stuffed Mushrooms
Ingredients: 24 escargot (1 can); White wine; 1/4 c. Panchetta, cooked & finely minced; 24 lg. mushrooms; 2 sticks butter; 2/3 c. minced garlic; 1/2 c. minced parsley; 2 T Dijon mustard; Dash Worcestershire sauce; 1/3 c. finely minced almonds; 2 teaspoon white pepper

by CookEatShare Cookbook

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Servings: 6

Ingredients

Cost per serving $2.29 view details

24 escargot (1 can)
White wine
1/4 c. Panchetta, cooked & finely minced
24 lg. mushrooms
2 sticks butter
2/3 c. minced garlic
1/2 c. minced parsley
2 T Dijon mustard
Dash Worcestershire sauce
1/3 c. finely minced almonds
2 teaspoon white pepper

Directions

Simmer escargot in white wine for 30 seconds. Drain and set aside. Divide Panchetta among mushroom caps. Top with escargot. Put together remaining ingredients. Cover each escargot with mix. Bake at 500 degrees for 10 min. Serve with French bread slices.

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Amount Per Serving	%DV
Serving Size 154g
Recipe makes 6 servings
Calories 330
Calories from Fat 281	85%
Total Fat 32.09g	40%
Saturated Fat 19.49g	78%
Trans Fat 0.0g
Cholesterol 81mg	27%
Sodium 248mg	10%
Potassium 405mg	12%
Total Carbs 8.78g	2%
Dietary Fiber 1.8g	6%
Sugars 1.83g	1%
Protein 4.66g	7%

Escargot Stuffed Mushrooms Recipe

Ingredients