Crispy Escargot Recipe
Cremini Mushroom | Boursin | Garlic Butter
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Ingredients
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Mushrooms
Garlic Butter
Filling
Topping
Method
Preparation
- 1
Prepare the Mushrooms
Carefully clean the cremini mushrooms with a damp cloth to remove any dirt. Remove the stems gently to create a hollow space for the filling.
- 2
Make the Garlic Butter
In a small saucepan, melt the unsalted butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in chopped parsley, salt, and black pepper. Remove from heat and set aside.
Filling and Baking
- 3
Fill the Mushrooms
Spoon about 1 tablespoon of Boursin cheese into each hollowed mushroom cap, pressing it down gently.
- 4
- 5
Top with Breadcrumbs
In a mixing bowl, combine panko breadcrumbs and grated Parmesan cheese. Sprinkle this mixture generously over the mushrooms.
- 6
Bake the Mushrooms
Preheat the oven to 375°F (190°C). Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the tops are golden brown and crispy.
Serving
- 7
Serve Hot
Remove the crispy escargot from the oven and let them cool for a few minutes before serving. Enjoy them warm as an appetizer or a delightful side dish.
