When my mother first made this dish for me, she didn’t even think about how much it resembled escargot. When I took my first bite of that succulent portobello mushroom and had all that photogarlic and olive oil drizzle into my mouth, it immediatley reminded me of traditional escargot, the way my grandmother used to make them – slathered in butter and garlic and served in mushrooms.

So with this recipe, I pay homage to both my mother and my grandmother, incorporating both recipes into making this amazing vegan dish.


2 large portobello mushroom caps

2 shallots, finely chopped

1/4 cup dry white wine

2 cloves of garlic, minced

1/4 cup roughly chopped flat leaf parsley

4 tbsp extra virgin olive oil or 2 tbp of Earth Balance butter (or any other vegan margarine)

1/2 cup chick peas, drained

Tomato slices for garnish


In a large skillet, bring the mushrooms, shallot, garlic, chick peas and wine to a simmer.  Cook until the mushrooms have given off all of their liquid and the wine has reduced a bit, about 10-15 minutes.

Chop the parsley in a food processor.  Add the olive oil or vegan butter (at room temperature) and process until well combined.  Add the parsley paste and tomato to the mushrooms and continue to cook over medium  heat until most of the liquid has been reduced.

Before serving, heat under the broiler to crisp the top layer (be sure to watch as the broiler works fast and may burn) this gives the tomato garnish a great flavour! (optional)

Arrange on a plate or toasted crostini drizzled with olive oil.

Between the texture of the mushrooms and the potent taste of garlic and oil / butter, this recipe makes a fine faux escargot!