- 36
Ingredients
- 1 can small escargots, drained and rinsed
- 36 to 40 mushrooms, washed and stems removed
- 3/4 cup butter, melted
- 6 cloves garlic, minced
- 1/4 tsp onion powder
- 1/4 tsp Italian seasoning
Preparation
Step 1
Place mushroom caps in your mushroom cap dish or place one mushroom cap in each individual muffin tin with the stem side up.
Add one escargot inside each mushroom cap.
Mix together butter, garlic, onion powder and Italian seasoning and liberally brush over the mushroom caps.
Bake in a preheated 350F oven for 15 to 20 minutes. Serve hot.
Tip: dip bread in excess butter – delish!
Place mushroom caps in your mushroom cap dish or place one mushroom cap in each individual muffin tin with the stem side up.
Add one escargot inside each mushroom cap.
Mix together butter, garlic, onion powder and Italian seasoning and liberally brush over the mushroom caps.
Bake in a preheated 350F oven for 15 to 20 minutes. Serve hot.
Tip: dip bread in excess butter – delish!
Place mushroom caps in your mushroom cap dish or place one mushroom cap in each individual muffin tin with the stem side up.
Add one escargot inside each mushroom cap.
Mix together butter, garlic, onion powder and Italian seasoning and liberally brush over the mushroom caps.
Bake in a preheated 350F oven for 15 to 20 minutes. Serve hot.
Tip: dip bread in excess butter – delish!