Mushrooms Stuffed with Escargots and Jarlsberg, a recipe from Gourmetpedia

Français

Recipes>Mushrooms Stuffed with Escargots and Jarlsberg

Mushrooms Stuffed with Escargots and Jarlsberg Recipe

Recipe

Total time: 15 to 30 minutes

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

Difficulty: Easy

Ingredients

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

Method

Drain the escargots well. Wash the mushrooms, removing the stems. Set the caps aside and finely chop the stems.
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.
Add the escargots and sundried tomatoes and mix well. Season. Add the white wine, stir and simmer, uncovered, for 4 minutes.
Meanwhile, finely grate the cheese and set aside. Place the mushroom caps on a baking sheet.
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.

More recipe ideas

..........

Collaboration: Agropur.

Find