Mushrooms Stuffed with Escargot

Ingredients

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.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.