📍 Where this dish comes from: Basque Country (Pays Basque)
Discover the history of this region →
Discover the history of this region →
Plump button mushrooms stuffed with the famous Burgundy garlic-parsley butter — escargot butter’s vegetarian twin, equally magnificent. The mushrooms become vessels for the gloriously fragrant compound butter, bubbling and sizzling in the oven until the edges caramelize and the caps overflow with golden, herby butter.
What You’ll Need
Servings: 4 servings
Calories: 280kcal
Ingredients
- 600 g large button mushrooms
- 150 g unsalted butter (softened) Bourguignon butter
- 4 garlic cloves minced finely Bourguignon butter
- 3 shallots minced Bourguignon butter
- large bunch flat-leaf parsley finely chopped Bourguignon butter
- 1 tbsp dry white wine Bourguignon butter
- salt Bourguignon butter
- white pepper Bourguignon butter
- 1 pinch cayenne Bourguignon butter
Instructions
- Preheat oven to 220°C. Remove stems from mushrooms. Finely chop stems.
- Beat butter until fluffy. Add garlic, shallots, parsley, chopped stems, wine, cayenne. Season well.
- Fill each mushroom cap with a generous mound of butter.
- Place in a baking dish. Bake 12–15 minutes until mushrooms are tender and butter is sizzling.
- Serve immediately — the butter should be bubbling.
Nutrition
Serving: 1serving | Calories: 280kcal | Protein: 5g | Fat: 24g | Fiber: 2g
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Health Benefits
- Mushrooms are one of the few foods that naturally produce vitamin D2 when exposed to UV light.
- Parsley is a good source of iron and folate, important for red blood cell production.
- Garlic in the butter releases allicin gradually during baking, perfuming the mushrooms from within.