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Receta Escargot Stuffed Mushrooms
by CookEatShare Cookbook

Escargot Stuffed Mushrooms
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  Raciónes: 6

Ingredientes

  • 24 escargot (1 can)
  • White wine
  • 1/4 c. Panchetta, cooked & finely minced
  • 24 lg. mushrooms
  • 2 sticks butter
  • 2/3 c. minced garlic
  • 1/2 c. minced parsley
  • 2 T Dijon mustard
  • Dash Worcestershire sauce
  • 1/3 c. finely minced almonds
  • 2 teaspoon white pepper

Direcciones

  1. Simmer escargot in white wine for 30 seconds. Drain and set aside. Divide Panchetta among mushroom caps. Top with escargot. Put together remaining ingredients. Cover each escargot with mix. Bake at 500 degrees for 10 min. Serve with French bread slices.