Escargot In Mushroom Caps Recipe

Directions:

1. In a heavy bottom oven proof skillet, heat one tablespoon of olive oil with one tablespoon of softened garlic butter.
2. Take the stems you have chopped and saute quickly until all water is released and they are cooked.
3. Briefly heat the snails in the butter/oil/stem mixture. Just to flavor the snail a little bit before it is smothered in more garlic butter.
4. Pull out of the pan and cool to room temp.
5. Add mushroom caps to the skillet and cook briefly on each side.
6. Cook them until only half way done. You will finish them in the broiler.
7. In a small bowl, mix one to two tsp. of olive oil to bread crumbs, add some minced parsley and all of the parmesan cheese. This is your topping.
8. Off the heat, turn mushroms cap side down in the skillet and fill each cap with one seasoned escargot with a little bit of the chopped stems.
9. Top each cap with a generous dollop of softened garlic butter.
10. I mound it and seal the snail in the cup of the mushroom and make a flat top dome.
11. Top each stuffed mushroom cap with your parsley crumb parmesan mixture.
12. Add a little bit of sherry or vermouth to the bottom of the pan to steam the aroma around the mushrooms and help with the final cooking.
13. Preheat your broiler and broil the snails until hot and bubbly and the cheese/crumb mixture browns.
14. Serve with toast and pan juices, 4 per person for an appetizer.