Mushrooms Stuffed with Escargots and JarlsbergTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 10 minutes
Cooking time: 15 - 20 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:104.2 kcal
Proteins:4.4 g
Fats:6.5 g
Carbohydrate:5 g
Fibers:1.7 g
Sugar:2.3 g
Cholesterol:14.5 mg
Sodium:283.1 mg
Calcium:9.9 mg
Energy:106 kcal
Proteins:4.5 g
Fats:6.6 g
Carbohydrate:5.1 g
Fibers:1.7 g
Sugar:2.3 g
Cholesterol:14.8 mg
Sodium:288.1 mg
Calcium:10.1 mg
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INGREDIENTS
For 8 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
100
g
jarlsberg type cheese
30
ml
butter
30
ml
olive oil
15
ml
finely chopped garlic
24
medium sized white mushrooms
60
ml
finely chopped sundried tomatoes in oil
2.5
ml
salt
0.600000023841858
ml
pepper
2.5
ml
dried oregano leaves
125
ml
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.
WINE SUGGESTIONS
Zinfandel Rosé
Merlot
Pinot Noir
