Escargot Stuffed Mushrooms Recipe

Preheat the oven to 400°F (200°C). Clean the mushroom caps with a damp towel; remove and reserve stems (you may discard or chop for another use). Brush the mushroom caps lightly with 2 tbs olive oil and arrange them gill-side up on a baking sheet lined with parchment. Season each cap with a light sprinkle of 1 tsp salt and 1/2 tsp black pepper distributed across all caps (approx. 1/8 tsp salt and 1/32 tsp pepper per cap). Roast in the preheated oven for 8 minutes to release moisture; remove and set aside to cool slightly.

While mushrooms roast, make the garlic-parsley butter. In a small bowl, combine 6 tbs softened unsalted butter, 4 cloves minced garlic, 3 tbs finely chopped flat-leaf parsley, 1 tsp lemon zest, 1 tsp lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Mix until homogenous. Reserve 1 tbs of this butter for finishing garnish (transfer to a small bowl and refrigerate briefly) and keep the rest at room temperature for stuffing and sautéing.

Pat the 16 escargot dry with paper towels. Finely mince the shallot. Heat 1 tbs butter in a small skillet over medium heat. Add the minced shallot and sauté for 1–2 minutes until translucent but not browned. Add the escargot and sauté 1 minute just to warm through. Deglaze the pan with 2 tbs dry white wine and cook until the liquid is mostly evaporated, about 1 minute. Stir in 1 tbs of the prepared garlic-parsley butter and 1 tbs minced chives; toss to coat. Remove from heat and allow mixture to cool 2–3 minutes.

Spoon approximately 1 heaping teaspoon of the escargot mixture into each roasted mushroom cap (divide evenly among the 16 caps). Press gently so the escargot sits snugly in the cap.

In a small bowl combine 3 tbs fresh breadcrumbs, 3 tbs grated Parmesan, 1 tsp olive oil, 1/2 tsp lemon zest and 1/8 tsp salt; mix until crumbs are evenly moistened. Sprinkle about 1/2 teaspoon of the Parmesan breadcrumb mixture over each filled mushroom (divide evenly).

Dot the top of each mushroom with a small amount (about 1/8 tbs) of the remaining garlic-parsley butter, or brush lightly with the reserved 1 tbs for a glossy finish.

Place the assembled mushrooms on the baking sheet. Bake at 400°F (200°C) for 8–10 minutes, until the topping is golden and the butter is bubbling. If you prefer a more toasted top, switch to broil for the last 1–2 minutes — watch closely to avoid burning.

Remove from oven and let rest 2 minutes. Garnish with 1 tbs chopped fresh parsley and serve with lemon wedges for squeezing over. Serve hot.