Escargot En Caps Recipe
Escargot baked in fresh mushroom caps with garlic butter. An old Salt Cellar favorite.
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Ingredients
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Mushrooms
Escargot Filling
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 2
Prepare the Mushroom Caps
Clean the mushroom caps and remove the stems. Place them on a baking sheet, hollow side up.
Making the Filling
- 3
Create the Garlic Butter Mixture
In a mixing bowl, combine the softened butter, minced garlic, chopped parsley, salt, black pepper, and lemon juice. Mix until well blended.
- 4
Baking
- 5
Fill the Mushroom Caps
Spoon the escargot filling into each mushroom cap, generously heaping it on top.
- 6
Bake
Bake in the preheated oven for 15-20 minutes, until the mushrooms are tender and the filling is bubbly and slightly golden.
Serving
- 7
Plate and Serve
Remove from the oven and allow to cool slightly. Serve warm as an appetizer.