Snail Stuffed Mushroom Caps Recipe
Ingredients
| Snails | 2 Dozen, drained | |
| 2 dozen mushroom caps | ||
| Garlic | 6 Clove (5gm) | |
| Stalk celery | 2 inch | |
| Parsley | 1 Cup (16 tbs) | |
| 1/2 pound butter, cut in 1 inch cubes | ||
| Black pepper | 1 To taste | |
| Lemon juice | 1 Tablespoon | |
| 2 tablespoons fine bread crumbs | ||
Directions
Rinse snails and pat dry.
Wipe mushroom caps.
In food processor, fitted with steel blade, chop garlic, celery and parsley.
Add to machine, while running, butter.
Using on off method, process juice and crumbs with butter mixture.
Place a snail in each cap and cover with butter mixture.
Bake at 400°F for 15 minutes.
Serve with French bread.
Wipe mushroom caps.
In food processor, fitted with steel blade, chop garlic, celery and parsley.
Add to machine, while running, butter.
Using on off method, process juice and crumbs with butter mixture.
Place a snail in each cap and cover with butter mixture.
Bake at 400°F for 15 minutes.
Serve with French bread.
Chef
