SNAILS****Escargot Stuffed Mushrooms

By Unblond1

29/11/13 - Great for both.

Ingredients

• 2 tablespoons softened butter or becel
• 2 teaspoons very finely chopped shallots
• 1 clove garlic, crushed and finely chopped
• 1 tablespoon very finely chopped celery
• 1 tablespoon finely chopped fresh parsley
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 12 large mushrooms, cleaned with stems removed
• 12 large canned snails
• 2 tbsp. grated provolone cheese
• 2 tbsp. grated parmesan cheese
• 2 tbsp. grated gruyere cheese
• (you could try a pre-shredded blend. I shredded my own and I don't think tYe work improved the outcome any)

Details

Servings 2
Adapted from frenchfood.about.com

Preparation

Step 1

Preheat an oven to 375F.

Melt the butter in a small pan and saute the shallots, garlic, celery until softenend and starting to carmelize. Stir in the parsley and salt and pepper to taste. Place a snail in each mushroom cap, and then brush the exterior of the mushroom with a bit of the herb butter. Arrange the mushrooms in individual shallow baking dishes and divide the herb butter between them, spooning a bit directly onto each escargot. Combine the cheeses and divide evenly between the two dishes and cover and refrigerate until serving time. Bake at 375 for 15 - 20 minutes and serve hot with garlic toasts.

Makes 2 servings.