Crimini Mushrooms Stuff With Escargot

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Thick brown mushrooms stuff with shallot, garlic herb butter and escargot.
  • PrepN/A |
  • TotalN/A |
  • ServesMakes 12 stuffed mushrooms



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 an escargot pan (preferably ceramic) or in a shallow baking dish.

Place a scant teaspoon of the herbed butter in each mushroom cap, add a snail and cover it with a little more butter.

Bake at (375 degrees) for about 15 minutes.
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