Copyright © 2014 The FOURnet Information Network. All rights reserved.

ESCARGOT STUFFED MUSHROOMS 
24 escargot (1 can)
White wine
1/4 c. Panchetta, cooked & finely chopped
24 lg. mushrooms
2 sticks butter
2/3 c. chopped garlic
1/2 c. chopped parsley
2 tbsp. Dijon mustard
Dash Worcestershire sauce
1/3 c. finely chopped almonds
2 tsp. white pepper

Simmer escargot in white wine for 30 seconds. Drain and set aside. Divide Panchetta among mushroom caps. Top with escargot. Combine remaining ingredients. Cover each escargot with mixture. Bake at 500 degrees for 10 minutes. Serve with French bread slices.
Share: Add review or comment

Reviews: 1
Aug 28, 2:03 AM
Jen (Alaska) says:

  email this recipe to:  
 

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page



COOKS.COM - COOKING, RECIPES AND MORE
COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood