Escargot in Mushroom Caps

  • 24 snails, canned, rinsed, patted dry
  • 24 mushrooms, stems removed 
  • 4 garlic cloves, minced
  • 2 scallions, minced
  • 1/2 cup butter, softened
  • cracked pepper
  • sea salt
  • 2 tsp lemon juice
  1. Combine the butter, with the garlic, scallions.
  2. Mix in cracked pepper, lemon.
  3. Preheat the oven to 400 F.
  4. Spoon some of the butter on to each mushroom cap and then nestle each snail in the centre.  Top with any remaining butter.
  5. Arrange the mushrooms in a baking dish and bake for 15 minutes.  Serve.

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