Mushrooms Stuffed with Escargot
Categories: French, Shallot, Parsley, Garlic, Butter, Celery, Mushrooms, France, Appetizers, Stuffed
1/2 cup of Soft butter
1 teaspoon of Minced shallots
1 Clove garlic (large),
1 tablespoon of Minced parsley Basic-Recipes.com
1 tablespoon of Finely minced celery
1/4 teaspoon of salt
Freshly ground black pepper
12 large Mushrooms
12 large Canned snails, drained |
|
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 (375ºF.) about 15 minutes. NOTE: Any leftover herbed butter may be used for baked or broiled fish. Serving Size: 6 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
. |
|