Stuffed Mushrooms with Escargot
By linda1949
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Ingredients
- 1/2 c Soft butter
- 1 t Minced shallots
- 1 Clove garlic (large), crushed
- 1 tb Minced parsley
- 1 tb Finely minced celery
- 1/4 ts Salt
- Freshly ground black pepper to taste
- 12 lg Mushrooms
- 12 lg Canned snails, drained
Details
Preparation
Step 1
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.
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