Escargot Stuffed Mushroom Caps
Ingredients
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1. Wash all the mushrooms and remove the stems. Set top down on a baking sheet. Rinse the escargots and place one escargot in each mushroom cap. 2. Finely dice the shallots and garlic, and melt the butter. Pour a tablespoon of melted butter over each mushroom cap, sprinkle each cap liberally with salt and freshly ground pepper, and with pinches of dried herbs. 3. Heat the oven to 350*F. Top the mushroom caps with grated parmesan, or with a tablespoon of powdered parmesan), and bake for 25 minutes.
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