Baked Mushroom Caps Recipe
stuffed with garlic butter, escargot, and blue cheese
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Stuffed Mushroom Caps
Method
Preparation and Baking
- 1
Preheat Oven
Preheat your oven to 375°F (190°C).
- 2
Prepare the Mushroom Caps
Clean the mushroom caps with a damp cloth and remove the stems. Place the caps on a baking sheet, hollow side up.
- 3
Make the Garlic Butter
In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 2-3 minutes until fragrant.
- 4
Prepare the Filling
In a mixing bowl, combine the cooked escargot, crumbled blue cheese, chopped parsley, salt, and black pepper. Pour the garlic butter into the mixture and stir until well combined.
- 5
Stuff the Mushroom Caps
Using a spoon, generously fill each mushroom cap with the escargot and blue cheese mixture.
- 6
Bake the Stuffed Mushrooms
Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the mushrooms are tender and the filling is golden.
- 7
Serve
Remove from the oven and let cool for a few minutes before serving. Enjoy your baked mushroom caps!