Baked Escargot In Mushroom Caps

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.

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Nutrient	Quantity
Total fats	30.5694 g
Protein	38.7869 g
Carbohydrates	22.8379 g
Energy	517.75 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3702 g
Water	35.5328 g
Aspartic acid	1.3715 g
Calcium, Ca	1059.39 mg
Lutein + zeaxanthin	1.28 g
Fiber, total dietary	1.778 g
Carotene, beta	27.43 g
Niacin	1.0798 mg
Vitamin A, RAE	195.31 g
Arginine	1.0748 g
Riboflavin	0.2859 mg
Fatty acids, total saturated 20:1	0.0405 g
Glutamic acid	4.6192 g
Sodium, Na	944.05 mg
Fatty acids, total saturated 16:1 undifferentiated	0.5442 g
Total lipid (fat)	30.5694 g
Manganese, Mn	0.3092 mg
Proline	2.695 g
Fatty acids, total saturated 16:0	6.9461 g
Fatty acids, total saturated 8:0	0.2567 g
Choline, total	18.15 mg
Sugars, total	1.6546 g
Serine	1.2971 g
Fatty acids, total saturated 10:0	0.5462 g
Fatty acids, total saturated 18:0	2.0792 g
Vitamin B-6	0.1873 mg
Selenium, Se	27.436 g
Ash	6.273 g
Vitamin D	15.84 IU
Fatty acids, total saturated 18:1 undifferentiated	8.8528 g
Pantothenic acid	0.5219 mg
Phenylalanine	1.3056 g
Copper, Cu	0.2896 mg
Thiamin	0.264 mg
Retinol	192.48 g
Methionine	0.6357 g
Iron, Fe	2.6597 mg
Carbohydrate, by difference	22.8379 g
Phosphorus, P	802.69 mg
Folate, total	34.79 g
Fatty acids, total saturated 4:0	0.7571 g
Alanine	0.7872 g
Cholesterol	80.6 mg
Valine	1.6493 g
Fatty acids, total saturated 18:2 undifferentiated	4.0119 g
Glycine	0.5532 g
Fatty acids, total saturated 14:0	2.4423 g
Zinc, Zn	4.5448 mg
Isoleucine	1.1959 g
Fatty acids, total saturated 12:0	0.6573 g
Fatty acids, total polyunsaturated	4.3855 g
Leucine	2.276 g
Vitamin A, IU	696.8 IU
Folate, DFE	34.79 g
Tryptophan	0.3412 g
Vitamin C, total ascorbic acid	1.736 mg
Phytosterols	0.5 mg
Fatty acids, total saturated 6:0	0.4483 g
Tyrosine	1.2937 g
Vitamin B-12	1.496 g
Vitamin K (phylloquinone)	2.073 g
Fatty acids, total saturated	14.7393 g
Histidine	0.8235 g
Fatty acids, total monounsaturated	9.9275 g
Threonine	0.844 g
Folate, food	34.79 g
Vitamin D (D2 + D3)	0.396 g
Vitamin D3 (cholecalciferol)	0.396 g
Vitamin E (alpha-tocopherol)	0.2072 mg
Magnesium, Mg	57.01 mg
Lysine	1.895 g
Potassium, K	400.99 mg
Cystine	0.2566 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	0.25 cup	85.5	3.9285	7.2
Baguette	1	0	0	0
Parmesan cheese	0.5 cup	148	16	2
Mushroom	24	0	0	0
Gruyere cheese	0.5 cup	272.58	0.2376	21.3444
Nutmeg	0	0	0	0
Garlic Clove	1	4.47	0.9918	0.015
shallot	1 tablespoon	7.2	1.68	0.01
flat leaf parsley	2 tablespoons	0	0	0
escargot	24	0	0	0