Jan 10, 2007
Escargot in Mushroom Caps
- 24 snails, canned, rinsed, patted dry
- 24 mushrooms, stems removed
- 4 garlic cloves, minced
- 2 scallions, minced
- 1/2 cup butter, softened
- cracked pepper
- sea salt
- 2 tsp lemon juice
- Combine the butter, with the garlic, scallions.
- Mix in cracked pepper, lemon.
- Preheat the oven to 400 F.
- Spoon some of the butter on to each mushroom cap and then nestle each snail in the centre. Top with any remaining butter.
- Arrange the mushrooms in a baking dish and bake for 15 minutes. Serve.
very nice–we made it for mom, dad, kathleen, and george, christmas 2008