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Add a photoServings: 6
Ingredients
- 1/2 c. Soft butter
- 1 tsp Chopped shallots
- 1 x Clove garlic (large), crushed
- 1 Tbsp. Chopped parsley
- 1 Tbsp. Finely chopped celery
- 1/4 tsp Salt
- Â Â Freshly grnd black pepper to taste
- 12 lrg Mushrooms
- 12 lrg Canned snails, liquid removed
Directions
- Cream 6 Tbsp. of the butter with the shallots, garlic, parsley, celery, salt and pepper. Remove the mushroom stems and reserve for another purpose. Heat the remaining butter in a skillet. Add in the mushroom caps and turn to coat on all sides. Arrange in the depressions of a snail pan, in scallop shells or possibly in a shallow baking-serving dish. Place a scant tsp. of the herbed butter in each mushroom cap, add in a snail and cover it with a little more butter. Before serving, bake in a moderate oven (375 degrees)
- about 15 min.
- NOTE: Any leftover herbed butter may be used for baked or possibly broiled fish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 66g | |
| Recipe makes 6 servings | |
| Calories 147 | |
| Calories from Fat 136 | 93% |
| Total Fat 15.5g | 19% |
| Saturated Fat 9.74g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 209mg | 9% |
| Potassium 156mg | 4% |
| Total Carbs 1.77g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.78g | 1% |
| Protein 1.6g | 3% |
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