Ingredients
- 18 large button or crimini mushroom caps, about 2-inches in diameter, wiped clean
- 3 (7-ounce) cans snails, well rinsed under cold running water and drained
Garlic Compound Butter:
- 2 sticks unsalted butter, at room temperature
- 4 teaspoons minced garlic
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 cayenne
- 2 tablespoons chopped flat-leaf parsley
Goat Cheese, Fennel and Bacon Stuffing:
- 4 slices smoked bacon, chopped
- 1/4 cup finely chopped fennel
- 1/4 cup finely chopped yellow onions
- 4 ounces goat cheese, crumbled
- 1 tablespoon bread crumbs
- 1/8 teaspoon ground black pepper
- 1/2 teaspoon minced garlic
- 1/2 teaspoon minced fresh thyme
- Pinch salt
- Hot French Bread, for dipping
Description
Food Network Invites You To Try This Garlic Escargot With Goat Cheese, Fennel And Bacon-Stuffed Mushrooms Recipe From Emeril Lagasse.
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