Mushrooms Stuffed with Escargot
Yield
6 servingsPrep
30 minCook
15 minReady
45 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
softened |
|
| 1 | teaspoon |
shallots
minced |
*
|
| 1 | clove |
garlic
crushed |
|
| 1 | tablespoon |
parsley leaves
minced |
|
| 1 | tablespoon |
celery
finely minced |
|
| ¼ | teaspoon |
salt
|
|
| 1 | x |
black pepper
to taste |
*
|
| 12 | large |
mushrooms
|
|
| 12 | large |
snails
drained |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
softened |
|
| 5 | ml |
shallots
minced |
*
|
| 1 | clove |
garlic
crushed |
|
| 15 | ml |
parsley leaves
minced |
|
| 15 | ml |
celery
finely minced |
|
| 1.3 | ml |
salt
|
|
| 1 | x |
black pepper
to taste |
*
|
| 12 | large |
mushrooms
|
|
| 12 | large |
snails
drained |
*
|
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.
