Back to Recipe

Escargot Stuffed Mushroom Caps

Here's how you make Escargot Stuffed Mushroom Caps
Pause Continue Reading
  • Servings: 6-12
  • Prep: 15m
  • Cook: 20m
    • The following recipe serves 6-12 people.

Ingredients

The ingredients are:
  • 24 large white button mushrooms (approx)
  • 1 (7 ounce) can escargot, drained
  • 8 ounces grated cheddar cheese or 8 ounces colby, etc
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Wash mushrooms and remove stems (I put the stems in salads or sauté them for steaks, etc).

  • Step 2: Line a baking sheet with aluminum foil and lightly oil the foil (I use an oil sprayer).

  • Step 3: Arrange the mushroom caps tightly together,hollow side up on the foil.

  • Step 4: Stuff each cap with the escargot. Some caps will be able to hold more than one.

  • Step 5: Cover everything with the shredded cheese.

  • Step 6: Bake at 325 for approx 20 minute or until the cheese has fully melted and the mushrooms and escargot are completely heated through. (The less time you cook these the juicier they are, so I tend to cook them a bit longer).

  • Step 7: Enjoy! Think about the subtleties in the taste when you try your first ones.

We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.