Stuffed Mushrooms From The New York Times: By Kay Chun YIELD 4 servings 25 minutes TIME These fun hors d’oeuvres turn humble mushrooms into rich, savory bites with the flavors of escargots (https://cooking.nytimes.com/recipes/8810-escargots-in-parsley-garlic-butter-sauce), the classic French delicacy of snails cooked in garlic butter. Here, fragrant and buttery bread crumbs infused with garlic, shallots and parsley fill mushroom caps. The roasted … [Read more...]