This easy appetizer recipe for escargot stuffed mushrooms will make it appear as though you slaved away in a kitchen for hours. By using canned snails, your preparation time will be cut dramatically and allow you to enjoy more time with your guests. This recipe is a tradition in the Burgundy region of France. Try this great recipe.....amazing !
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
Preparation:
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...and hmmmm...what a taste....nice !
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