Updated: Feb 27
I have made this dish for both fancy dinners and large summer parties. It’s a great appetizer or can be served with other hors d'oeuvres like the prosciutto-wrapped shrimp. The stuffed mushrooms are relatively easy to prepare and can be made ahead of time and stored in the fridge up to 24 hours prior to being baked and served.
Makes: approximately 36
Preheat oven: 450 degrees
1 can escargots, rinsed
36 small to medium-size mushrooms, cleaned, stems removed
1 stick butter (room temperature)
2 shallots, very finely chopped (2T)
2 large cloves garlic, very finely chopped (2T)
1 t dried parsley
1 T brandy, sherry or port
Pinch of cayenne powder
¼ t salt
¼ t fresh ground black pepper
¼ cup Parmigiano Reggiano cheese, finely grated
Add softened butter to glass bowl. Mash butter with a fork. (If not soft enough, microwave for a few seconds, but do not melt.) Add remaining ingredients, except the cheese, and mix together.
Add a little butter mixture to each mushroom cap, then add an escargot and top with remaining butter. Sprinkle cheese over each stuffed mushroom.
Bake in a preheated 450 degree oven for 12 - 15 minutes. Pass as finger food before dinner.