Snail Stuffed Mushroom Caps
|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|
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 400Â°F for 15 minutes.
Serve with French bread.