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Categories:Viewed: 101 - Published at: 5 years ago
Ingredients
- 20 large stuffing mushrooms, cleaned,stems removed
- 1 (200 g) can escargot (there are usually 36-50 in a tin)
- 12 tablespoons butter
- 10 teaspoons garlic, finely chopped
- salt & pepper
- 5 -10 crusty rolls
Method
- Brown the bottom of your mushrooms in 2 tbsp of butter- 3 minutes flip and brown the top edge 2 minutes.
- Stuff each mushroom with 1/2 tsp chopped garlic,tuck in 2-3 escargot, top with 1 tsp butter.
- Place mushrooms side by side in an oven proof pan or better use individual escargot oven proof dishes.
- Pre heat oven to 375F Bake for 15-20 minutes Serve with warm crisp rolls.
