Snail Stuffed Mushrooms
|White vinegar||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Olive oil||3⁄4 Cup (12 tbs)|
|Minced fresh parsley||1 Teaspoon|
|Chopped chives||2 Tablespoon (Coarsely Chopped Chives)|
|Canned snails||7 Ounce, drained (1 Can, 24 Snails)|
|Mushroom caps||24 Medium, lightly sauteed in butter|
|Butter/Margarine||1 1⁄2 Teaspoon (For Sauteeing Mushroom Caps)|
Combine vinegar, garlic, oil, parsley and 1 tablespoon chives in medium bowl and mix well.
Add snails to marinade.
Chill for at least 1 hour.
Arrange snails in mushroom caps.
Sprinkle with remaining chives.