Market is Denver's premier meat market and gourmet grocer, offering the finest fresh meats, imported foods, local produce and food education.
Escargot Stuffed Mushrooms Print Email

12 escargots (canned, rinsed and drained)
1 stick real butter
2 cloves garlic minced
1 tablespoon chopped parsley
pinch of salt, pepper, dash of Tabasco
12 large mushroom caps
1 tablespoon grated Parmigiano Reggiano (optional)

Preheat oven to 350 degrees. Mix butter, garlic, parsley, salt, pepper and Tabasco.

Prepare mushroom caps and place escargots in caps on a parchment lined sheet pan.

Brush generously with the garlic butter, sprinkle with Parmigiano Reggiano if using and roast at 350 for 10 minutes or bubbling hot. Serve with a crusty baguette.

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