ESCARGOT & MUSHROOMS

By jarren

Ingredients

• 1/4 cup butter, softened
• 1 large clove garlic, crushed and minced
• 12 large mushroom caps
• 2 cans snails, about 24 snails
• 1 to 2 tablespoons grated Parmesan cheese
• 1 to 2 tablespoons finely chopped parsley

Preparation

Step 1

Combine butter and garlic. Spread half of the butter mixture in the bottom of a shallow baking dish. Place mushroom caps in pan, dotting each equally with remaining butter and garlic mixture. Fill each mushroom cap with 2 snails; sprinkle with a little Parmesan cheese and the parsley. Broil 5 inches from heat for 5 minutes, or until snails and mushrooms are heated through.