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Garlic Butter Escargot Mushrooms
Kathie Clane

Garlic Butter Escargot Mushrooms

Savor the luxurious taste of Garlic Butter Escargot Mushrooms, a rich, herb-infused appetizer inspired by French cuisine classics.
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Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 5 minutes
Total Time 30 minutes
Course: Uncategorized
Cuisine: French
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 12 medium cremini or button mushrooms stems removed
  • 4 tablespoons unsalted butter softened
  • 3 garlic cloves finely minced
  • 2 tablespoons fresh parsley finely chopped
  • 1 teaspoon lemon juice
  • 2 tablespoons breadcrumbs optional
  • Salt and pepper to taste

Method
 

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Clean the mushrooms with a damp paper towel and remove the stems. Arrange them cavity-side up on the baking sheet.
  3. In a small bowl, mix softened butter with minced garlic, parsley, lemon juice, salt, and pepper until well combined.
  4. Fill each mushroom cap generously with the garlic butter mixture, pressing lightly to ensure even distribution.
  5. If desired, sprinkle breadcrumbs on top for a crispy finish.
  6. Bake for 12-15 minutes or until the mushrooms are tender and the butter is bubbling.
  7. Serve immediately, garnished with fresh parsley and an extra squeeze of lemon, if desired.

Notes

  • Avoid washing mushrooms under running water; they absorb moisture and can become soggy.
  • Double the butter mixture to use as a dipping sauce for bread.