• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Mushrooms Stuffed with Escargot

  • Recipe Submitted by on

Category: Appetizers, French

 Ingredients List

  • 1/2 c Soft butter
  • 1 ts Minced shallots
  • 1 Clove garlic (large),
  • -crushed
  • 1 tb Minced parsley
  • 1 tb Finely minced celery
  • 1/4 ts Salt
  • Freshly ground black pepper
  • -to taste
  • 12 lg Mushrooms
  • 12 lg Canned snails, drained

 Directions

Cream 6 tablespoons of the butter with the shallots, garlic, parsley,
celery, salt and pepper. Remove the mushroom stems and reserve for another
purpose. Heat the remaining butter in a skillet. Add the mushroom caps and
turn to coat on all sides. Arrange in the depressions of a snail pan, in
scallop shells or in a shallow baking-serving dish. Place a scant teaspoon
of the herbed butter in each mushroom cap, add a snail and cover it with a
little more butter. Before serving, bake in a moderate oven (375 degrees)
about 15 minutes.

NOTE: Any leftover herbed butter may be used for baked or broiled fish.


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