French Escargot-Stuffed Mushrooms
This easy escargot-stuffed mushrooms recipe makes a wonderful appetizer to pop in the oven at the last minute while still creating an impressive dish.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 6tablespoons butter (softened)
- 2teaspoons shallots (finely chopped)
- 1clove garlic ( crushed and finely chopped)
- 1tablespoon celery (finely chopped)
- 1tablespoon fresh parsley (finely chopped)
- ¼teaspoon salt
- ⅛teaspoon ground black pepper
- 12large mushrooms (cleaned with stems removed)
- 12large snails (canned)
Instructions
Step 1
Gather the ingredients.Step 2
Preheat the oven to 375 F. Mix together the 6 tablespoons of softened butter with the shallots, garlic, celery, parsley, salt, and pepper.Step 3
Place a small spoonful of herb butter and a snail in each mushroom cap, then brush the exterior of the mushroom with a bit of the herb butter.Step 4
Arrange the mushrooms in a shallow baking dish.Step 5
Bake them for 15 minutes and serve hot. Enjoy!