Snail Stuffed Mushrooms Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse

Ingredients

 White vinegar1⁄4 Cup (4 tbs)
 Garlic1 Clove (5 gm), minced
 Olive oil3⁄4 Cup (12 tbs)
 Minced fresh parsley1 Teaspoon
 Chopped chives2 Tablespoon (Coarsely Chopped Chives)
 Canned snails7 Ounce, drained (1 Can, 24 Snails)
 Mushroom caps24 Medium, lightly sauteed in butter
 Butter/Margarine1 1⁄2 Teaspoon (For Sauteeing Mushroom Caps)

Directions

Combine vinegar, garlic, oil, parsley and 1 tablespoon chives in medium bowl and mix well.
Add snails to marinade.
Chill for at least 1 hour.
Drain well.
Arrange snails in mushroom caps.
Sprinkle with remaining chives.
Serve cold.
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