Escargot in Mushroom Caps
Yield
6 servingsPrep
10 minCook
25 minReady
2 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
onions
minced |
|
| ½ | pound |
butter
melted |
|
| ¼ | teaspoon |
lemon juice
|
|
| 26 | each |
snails
drained, canned, blanched |
*
|
| 2 | tablespoons |
garlic powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
onions
minced |
|
| 226.8 | g |
butter
melted |
|
| 1.3 | ml |
lemon juice
|
|
| 26 | each |
snails
drained, canned, blanched |
*
|
| 3E+1 | ml |
garlic powder
|
|
Directions
Sauté minced onion in ¼ cup butter.
Add lemon juice. Place escargot in mushroom caps in individual dishes.
Spoon onion and butter over escargot.
Sprinkle lightly with garlic powder. Let stand for two hours.
Pour mixture of remaining butter and garlic powder over escargot.
Bake at 350℉ (180℃). for 10 to 15 minutes.
Serve with garlic toast.
