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Mushroom Escargots baked with Blue Cheese Recipe

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This recipe for Mushroom Escargots baked with Blue Cheese is from The Sammartano-Sherman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2T. olive oil
12 medium button mushrooms - stems removed
2T. butter
1t. minced garlic
1/2 t. minced shallot
1 t. chopped fresh parsley
12 French snails
pinch of kosher salt
pinch of black pepper
1/4 cup dry white wine
1/4 t. Lemmon juice
3 oz. crumbled blue cheese
Directions:
Directions:
In a medium sauté pan, heat olive oil and cook the mushroom caps on both sides until soft. Place the mushrooms in a small baking dish and set aside. In the same sauté pan, combine the butter, garlic,shallot, parsley, snails, salt, pepper, white wine and lemon juice. Bring to a simmer and cook until volume is reduced by half. Remove from heat.

Fill the center of each mushroom with a snail and drizzle with the garlic butter. Top with crumbled blue cheese and bake in a 450º oven for approximately 8 go 10 minutes., until cheese begins to melt.
Number Of Servings:
Number Of Servings:
3

 

 

 

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