Escargot Stuffed Mushrooms
Ingredients:
6 tbsp. & 2 tbsp. of Butter
1/2 shallot, finely chopped
1 clove garlic, minced
2 tsp. Finely chopped thyme
1 tbsp. finely chopped parsley
1 tbsp. finely chopped celery
1/2 tsp. Salt
1/4 tsp. Black pepper
12 mushrooms, stems removed
1 can of escargot, drained
1. Cream 6 tbsp. butter with shallots, garlic, parsley, thyme, salt & pepper, and celery to create a herb butter.
2. Sauté the mushrooms with the remaining 2 tbsp. of butter over medium heat. Turn to coat on all sides. Cook 3-4 minutes.
3. Remove and place on a baking dish. Cavity side up.
4. Place a small portion of the herb butter in the center of each mushroom cap. Top with escargot and butter.
5. Bake in a preheated 400° oven for 10 minutes.
6 tbsp. & 2 tbsp. of Butter
1/2 shallot, finely chopped
1 clove garlic, minced
2 tsp. Finely chopped thyme
1 tbsp. finely chopped parsley
1 tbsp. finely chopped celery
1/2 tsp. Salt
1/4 tsp. Black pepper
12 mushrooms, stems removed
1 can of escargot, drained
1. Cream 6 tbsp. butter with shallots, garlic, parsley, thyme, salt & pepper, and celery to create a herb butter.
2. Sauté the mushrooms with the remaining 2 tbsp. of butter over medium heat. Turn to coat on all sides. Cook 3-4 minutes.
3. Remove and place on a baking dish. Cavity side up.
4. Place a small portion of the herb butter in the center of each mushroom cap. Top with escargot and butter.
5. Bake in a preheated 400° oven for 10 minutes.
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