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| recipe title: |
Mushrooms Stuffed with Escargot |
| category: |
Appetizers, Mushrooms |
| keywords: |
appetizers, mushroom |
| servings: |
6 |
| ingredients: |
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
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| directions: |
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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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