Delectable Vegan French Escargot-Stuffed Mushrooms with Garlic Herb Butter
Experience the exquisite taste of our vegan French Escargot-Stuffed Mushrooms with Garlic Herb Butter. This easy and delectable appetizer will delight your senses and impress your guests at any gathering. Don't miss out on this gourmet snack that combines rich flavors, aromatic textures, and visually stunning presentation.
Allergens
None
Ingredients
- 1. 18 large button mushrooms, cleaned 2. 3 tbsp vegan butter 3. 4 cloves garlic, minced 4. 2 tbsp fresh parsley, chopped 5. 1 tsp dried thyme 6. 1/2 tsp smoked paprika 7. Salt and pepper, to taste 8. Vegan escargot substitute (3 oz) 9. 2 tbsp breadcrumbs 10. 3 tbsp vegan parmesan cheese, grated
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small saucepan, melt the vegan butter over medium heat. Add minced garlic and cook for 2 minutes or until fragrant.
- Remove from heat and stir in fresh parsley, dried thyme, smoked paprika, salt, and pepper. Set aside.
- Carefully remove the stems from mushrooms, making a small hole to fill with the vegan escargot substitute.
- Spoon the garlic herb butter mixture into each mushroom cap, filling the cavity completely.
- Combine breadcrumbs and vegan parmesan cheese in a small bowl. Sprinkle over the stuffed mushrooms.
- Bake for 20 25 minutes or until golden brown and tender. Serve immediately.
Chef’s Insight
To enhance the aroma, add a dash of truffle oil to the garlic herb butter mixture.
Notes
Ensure you use mushrooms of uniform size for even cooking.