Baked Escargot in Mushroom Caps Recipe nguppy

• 2 pkg x 228 g each brown cremini mushrooms
• 1/4 cup butter
• 1/4 cup olive oil, XV
• 6+ cloves of garlic
• 1/2 cup dry white wine
• 2 tins x 115 g each escargot/snails (e.g. Club Royale)
• 2 cups grated mozzarella cheese or good quality Italian cheese
• 1/4 cup parmesan cheese
• 1/2 cup parsley

1. The method is more important than the exact measurements.
2. Preheat oven to 350F.
3. 2.
4. Melt butter in skillet and add olive oil and minced garlic.
5. Sautee a few minutes.
6. Add snails with their liquid and the white wine.
7. Heat through.
8. Dont boil or over-heat as the snails can get tough.
9. 3.
10. Use a teaspoon to place 2-3 snails in each of mushroom caps.
11. The extra snails can go around caps if they dont all fit.
12. Top with chopped mushroom stems, grated cheese and the parmesan.
13. Sprinkle minced parsley over.
14. 4.
15. Bake at 350F for 45 minutes or until mushrooms release their liquid and the top of the cheese starts to brown.
16. Serve in baking pans with crusty baguette to mop up the garlicy juices.

brown cremini mushrooms, butter, olive oil, white wine, tins, mozzarella cheese, parmesan cheese, parsley

Taken from www.chowhound.com/recipes/baked-escargot-mushroom-caps-14192 (may not work)