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Snail Stuffed Mushroom Caps

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Ingredients
  Canned snails 2 Dozen (Drained)
  Mushroom caps 2 Dozen
  Garlic 6 Clove (30 gm)
  Stalk celery 2 Inch
  Parsley 1 Cup (16 tbs)
  Butter 1⁄2 Pound, cut in 1 inch cubes
  Black pepper To Taste
  Lemon juice 1 Tablespoon
  Breadcrumbs 2 Tablespoon
Directions

Rinse snails and pat dry.
Wipe mushroom caps.
In food processor, fitted with steel blade, chop garlic, celery and parsley.
Add to machine, while running, butter.
Using on off method, process juice and crumbs with butter mixture.
Place a snail in each cap and cover with butter mixture.
Bake at 400°F for 15 minutes.
Serve with French bread.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable
Interest: 
Party

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