Mushrooms Stuffed with Escargots and Jarlsberg Recipe
Mushrooms Stuffed with Escargots and Jarlsberg
Flavors of Quebec
Total time: 15 to 30 minutes

Preparation time: 10 minutes
Cooking time: 15 - 20 minutes

Difficulty: Easy
For 8 portions

- 100 g (3 1/3 oz.) Jarlsberg-type cheese
- 30 ml (2 tbsp.) butter
- 30 ml (2 tbsp.) olive oil
- 15 ml (1 tbsp.) finely chopped garlic
- 24 medium-sized white mushrooms
- 60 ml (1/4 cup) finely chopped sundried tomatoes in oil
- 2,5 ml (1/2 tsp.) salt
- 0.6 ml (1/4 tsp.) pepper
- 2.5 ml (1/2 tsp.) dried oregano leaves
- 125 ml (1/2 cup) white wine
  1. Drain the escargots well. Wash the mushrooms, removing the stems. Set the caps aside and finely chop the stems. 
  2. Heat the butter and oil in a skillet. Sauté the garlic and chopped mushroom stems over high heat for 3 minutes, stirring occasionally. Reduce the heat to medium.
  3. Add the escargots and sundried tomatoes and mix well. Season. Add the white wine, stir and simmer, uncovered, for 4 minutes.
  4. Meanwhile, finely grate the cheese and set aside. Place the mushroom caps on a baking sheet.
  5. Add half the cheese to the escargot mixture and divide among the mushrooms. Then divide the remaining cheese over the mushrooms. Cook under the broiler for 5-7 minutes. Serve very  hot.
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Collaboration: Agropur.

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