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escargot stuffed mushrooms Recipe

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This recipe for escargot stuffed mushrooms is from Nana and Amy's memories cook book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 tablespoons softened butter
2 teaspoons finely chopped shallots
1 clove garlic, crushed and finely chopped
1 tablespoon finely chopped celery
1 tablespoon finely chopped fresh parsley
¼ teaspoon salt
1/8 teaspoon ground black pepper
12 large mushrooms, cleaned with stems removed
12 large canned snails
Directions:
Directions:
Preheat an oven to 375F. Mix together 6 tablespoons of the softened butter with the shallots, garlic, celery, parsley, salt, and pepper. Place a small spoonful of herb butter and 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 a shallow baking dish and bake them for 15 minutes. Serve hot.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10 min

 

 

 

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