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Escargot Stuffed Mushrooms

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  • Prep Method: Baked
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  • 12 escargots (canned, rinsed and drained)
  • 1 stick real butter
  • 2 cloves garlic minced
  • 1 tablespoon chopped parsley
  • Pinch of salt, pepper, dash of Tabasco
  • 12 large mushroom caps
  • 1 tablespoon grated Parmigiano Reggiano (optional)


Preheat oven to 350 degrees. Mix butter, garlic, parsley, salt, pepper and Tabasco.

Prepare mushroom caps and place escargots in caps on a parchment lined sheet pan.

Brush generously with the garlic butter, sprinkle with Parmigiano Reggiano if using and roast at 350 for 10 minutes or bubbling hot. Serve with a crusty baguette.


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