Mushrooms Stuffed with Snails
Servings: Serve 6
Prep Time : 30 mins
Cook Time : 25 mins
Ingredients
- 4 Dozens Escargots de Bourgogne Romanzini
- 12 Large Paris mushrooms
- 150g Garlic and herbs
- Fresh cheese
- 2 Onions
- 10g Butter
- Breadcrumbs
Method
- Chop the onions and fry in a pan with the butter and the drained snails. Season to taste.
- Preheat the oven to 180°C
- Remove the stems from the mushrooms and clean the caps with damp kitchen paper.
- Fill the mushroom halfway with the fresh garlic and herb cheese.
- Place 4 snails with a few melting onions on top of the fresh cheese and sprinkle with breadcrumbs.
- Bake for about 20 minutes, until golden brown on top.