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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Filling
In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the finely chopped mushrooms and cook until they are soft and any moisture has evaporated, about 5-7 minutes. Stir in the hazelnut butter, chopped parsley, salt, and black pepper. Mix well and remove from heat.
- 2
Prepare the Escargots
If the escargots are not pre-cooked, you will need to clean and cook them according to the package instructions. Once ready, place them in a baking dish.
- 3
Fill the Escargots
Using a small spoon, fill each escargot shell with the mushroom and hazelnut butter mixture, ensuring they are generously packed.
- 4
Bake
Preheat the oven to 375°F (190°C). Arrange the filled escargots in the baking dish and bake for about 15-20 minutes, or until the tops are golden and bubbly.
- 5
Serve
Remove from the oven and allow to cool slightly. Serve warm, garnished with additional chopped parsley if desired.
