French Escargot-Stuffed Mushrooms with Herb Butter
Elegant mushroom caps filled with tender snails and savory herb butter, baked to perfection for an impressive appetizer that brings French cuisine to your table
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Cooking tools:
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Pastry brush
- Baking dish
- Plastic wrap
Ingredients
- 6 tablespoons (3 ounces) unsalted butter, softened
- 2 teaspoons finely chopped shallots
- 1 clove garlic, crushed and finely chopped
- 1 tablespoon finely chopped celery
- 1 tablespoon finely chopped fresh parsley
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 12 large mushrooms, cleaned with stems removed
- 1 can (7 3/4-ounce) snails, 12 large snails
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