Mushrooms Stuffed With Escargot

Course : Appetizers
Serves: 6
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
 

Ingredients:

1/2 cup soft butter
1 teaspoon minced shallots
1 clove garlic -- (large), crushed
1 tablespoon minced parsley
1 tablespoon finely minced celery
1/4 teaspoon salt
1 teaspoon freshly ground black pepper to taste
12 large mushrooms
12 large canned snails -- drained
 

Preparation / 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.


Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Appetizers Recipes