Easy Garlic Escargots

Ingredients and Weight:

• 48 large mushroom caps (about 1 lb.)
• 1/2 cup unsalted butter, softened
• 4 cloves garlic, minced
• 1/4 cup dry white wine
• 1/4 cup fresh parsley, chopped
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Preparation Time:

15 minutes

Cooking Time:

15-20 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. Remove the stems from the mushroom caps and chop finely.
3. In a large skillet, melt the butter over medium heat and sauté the mushroom stems and garlic for 5 minutes, or until softened.
4. Add the white wine and cook for 2-3 minutes, or until the wine has reduced by half.
5. Stir in the parsley, Parmesan cheese, salt, and pepper.
6. Spoon the stuffing into the mushroom caps and place on a baking sheet.
7. Bake for 15-20 minutes, or until the mushrooms are tender and the stuffing is golden brown.

Nutritional Information:

Per serving (6 mushrooms):

• Calories: 120
• Fat: 10g
• Protein: 6g
• Carbohydrates: 10g

Dish Characteristics:

• Savory and buttery
• Earthy mushroom flavor
• Garlicky and aromatic
• Easy and elegant appetizer or main course

User Comments:

• "These escargots were so delicious and surprisingly easy to make. They were a hit at my dinner party!" - Jennifer B.
• "I love how the stuffing complemented the earthy flavors of the mushrooms. The white wine added a touch of sophistication." - Sarah H.
• "I'm not usually a fan of mushrooms, but I really enjoyed these. They were tender and flavorful." - Mark J.

Special Precautions and Tips:

• When choosing mushrooms, opt for large caps with intact edges.
• If you don't have dry white wine on hand, you can substitute chicken broth.
• Don't overcook the mushrooms, as they will become tough. Serve immediately for best flavor.