Snail-Stuffed Mushroom Caps (Print Version)
# Ingredients:
→ Main Ingredients
01 -
6 tbsp (3 oz) soft unsalted butter
02 -
2 tsp minced shallots
03 -
1 clove garlic, smashed and diced
04 -
1 tbsp finely diced celery
05 -
1 tbsp chopped fresh parsley leaves
06 -
1/4 tsp salt
07 -
1/8 tsp fresh ground black pepper
08 -
12 big mushrooms, wiped clean with stems taken out
09 -
1 can (7 3/4-oz) escargot, 12 big snails
# Instructions:
01 -
Put all your stuff together and make sure you've rinsed those snails really well.
02 -
Turn your oven on to 375°F (190°C).
03 -
Stir the soft butter together with the shallots, garlic, celery, parsley, salt, and pepper until everything's mixed up good.
04 -
Drop a little butter mixture and one snail into each mushroom top. Coat the outside of each mushroom with some leftover butter mix.
05 -
Put your filled mushrooms on a flat baking tray with room between them.
06 -
Pop in the oven for 15 minutes until mushrooms get soft and the filling's hot. Eat right away.
# Notes:
01 -
You'll want to clean those canned snails before cooking. To get rid of that tinny taste, you can either cook them super slow in a sealed bag for 60-90 minutes or soak them in warm water (155°F) inside a ziplock for about 4 hours. Make them tastier by throwing in some broth, garlic, thyme, lemon peel, and parsley while they cook.