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Snail Stuffed Mushrooms

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Ingredients
  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)
Directions

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.
Drain well.
Arrange snails in mushroom caps.
Sprinkle with remaining chives.
Serve cold.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Sprinkling
Interest: 
Healthy

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