Escargot In Mushroom Caps Recipe

How to make it

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• In a heavy bottom oven proof skillet, heat one tablespoon of olive oil with one tablespoon of softened garlic butter.
• Take the stems you have chopped and saute quickly until all water is released and they are cooked.
• Briefly heat the snails in the butter/oil/stem mixture. Just to flavor the snail a little bit before it is smothered in more garlic butter.
• Pull out of the pan and cool to room temp.
• Add mushroom caps to the skillet and cook briefly on each side.
• Cook them until only half way done. You will finish them in the broiler.
• In a small bowl, mix one to two tsp. of olive oil to bread crumbs, add some minced parsley and all of the parmesan cheese. This is your topping.
• Off the heat, turn mushroms cap side down in the skillet and fill each cap with one seasoned escargot with a little bit of the chopped stems.
• Top each cap with a generous dollop of softened garlic butter.
• I mound it and seal the snail in the cup of the mushroom and make a flat top dome.
• Top each stuffed mushroom cap with your parsley crumb parmesan mixture.
• Add a little bit of sherry or vermouth to the bottom of the pan to steam the aroma around the mushrooms and help with the final cooking.
• Preheat your broiler and broil the snails until hot and bubbly and the cheese/crumb mixture browns.
• Serve with toast and pan juices, 4 per person for an appetizer.