Snail Stuffed Mushrooms - Just Fish/Seafood Recipes


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Snail Stuffed Mushrooms

25 large fresh mushrooms
2 Tbsp. shallots, chopped
7 Tbsp. butter
2 large cloves garlic
1/2 cup fine bread crumbs
1 egg, beaten
2 Tbsp. white wine
1 Tbsp. parsley, chopped
1 small can escargots, drained, or small fresh Scallops


Remove mushrooms caps and set stems aside. Saute caps in 3 tablespoons butter until golden. Reserve. Mince mushroom stems and saute with shallots and garlic in remaining butter for 5 minutes. Stir in bread crumbs, egg, wine, and parsley. Cook 2 minutes more. When ready to serve, stuff mushrooms with shallot mixture. Top each mushroom with shallot mixture. Top each mushroom with an escargot. Dot with butter and broil until brown.