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Baked Escargot in Mushroom Caps

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)38.7869
Energy (kCal)517.75
Carbohydrates (g)22.8379
Total fats (g)30.5694
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 375 degrees. | 2. Stuff one escargot into each mushroom cap. | 3. Arrange caps on an escargot dish, one to each indentation. | 4. In a small sauté pan heat 1 tablespoon butter over medium-high heat. | 5. Cook shallots and garlic until softened and beginning to caramelize. | 6. Using a teaspoon drizzle shallot butter into each mushroom cap. | 7. Sprinkle with 1 tablespoon flat leaf parsley. | 8. Cover mushrooms with parmesan and gruyere. | 9. Bake for 20 minutes or until cheese is completely melted and browned in spots. | 10. Sprinkle with remaining parsley and grate fresh nutmeg over top. | 11. Serve immediately with slices of crusty baguette. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    escargot 24 - - - -
    mushroom 24 - - - -
    butter 1/4 cup melted 85.5 3.9285 2.6715 7.2
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2
    shallot 1 tablespoon minced 7.2 1.68 0.25 0.01
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    flat leaf parsley 2 tablespoons chopped - - - -
    parmesan cheese 1/2 cup grated 148.0 16.0 16.0 2.0
    gruyere cheese 1/2 cup aged grated 272.58 0.2376 19.6746 21.3444
    nutmeg - - - -
    baguette 1 - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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