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–+ servings

Champignons Bourguignonne Ail

Plump button mushrooms stuffed with the famous Burgundy garlic-parsley butter — escargot butter's vegetarian twin, equally magnificent.
Print Recipe
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Appetizer
Cuisine: French
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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