Escargots Aux Champignons

Escargots Aux Champignons

wtorek, 4 lutego 2014

Escargots Aux Champignons

Time: 15 mins

Ingredients

• 12 tablespoons butter, unsalted, softened
• 1 teaspoon green onion, minced
• 2 garlic cloves, minced
• 1 teaspoon parsley, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon heavy cream
• 1 tablespoon dry vermouth
• 24 mushroom caps
• 24 snails, rinsed and drained

Directions

• 1 Pre-heat the broiler.
• 2 Cream the softened butter with all the rest of the ingredients, except the mushrooms and snails.
• 3 Remove the stems from the mushrooms caps (reserve for other use).
• 4 Stuff each mushroom cap with a snail.
• 5 Cover each snail with a spoonful of the butter mixture.
• 6 Broil stuffed mushrooms for six to eight minutes.