Mushrooms Stuffed With Escargot Recipe

Step 1

Cream 6 tablespoons of the butter with the shallots, garlic, parsley, celery, salt and pepper. Remove the mushroom stems and reserve for another purpose.

Step 2

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.

Step 3

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.

Things You'll Need

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

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