French Foods... French appetizers
A Touch of France in Your Cuisine

Mushrooms stuffed with Escargots

This exquisite mushrooms stuffed with escargots recipe is a typical French dish. Servings this escargot gourmet specialty is guaranteed to whet your guest's appetite and give you a hearty round of applause. This escargot dish will serve four to six people.

Ingredients

• 1/2 cup soft butter
• 1 tsp minced shallots
• 1 clove garlic (large), crushed
• 1 tbsp minced parsley
• 1 tbsp finely minced celery
• 1/4 tsp salt
• 1 freshly ground black pepper to taste
• 12 large mushrooms
• 12 large canned snails, drained
  

Directions

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 (375 degrees) about 15 minutes.

NOTE: Any leftover herbed butter may be used for baked or broiled fish.

Credits : thanks go to Recipe Ideas

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