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Ingredientes
- 25 lg. fresh mushrooms
- 2 T shallots, minced
- 7 T butter
- 2 lg. cloves garlic
- 1/2 c. fine bread crumbs
- 1 egg, beaten
- 2 T white wine
- 1 T parsley, minced
- 1 sm. can escargots, liquid removed, or possibly sm. fresh scallops
Direcciones
- Remove mushrooms caps and set stems aside. Saute caps in 3 tbsp butter till golden brown. Reserve. Mince mushroom stems and saute with shallots and garlic in remaining butter for 5 min. Stir in bread crumbs, egg, wine, and parsley. Cook 2 min more. When ready to serve, stuff mushrooms with shallot mix. Top each mushroom with shallot mix. Top each mushroom with an escargot. Dot with butter and broil till brown.My Son Sam just loves snails, but it is a mess to clean the shells, and expensive to keep buying new ones. So I decided it would be a good idea to put them in mushrooms. In fact they are better and easier to eat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 355g | |
| Recipe makes 2 servings | |
| Calories 328 | |
| Calories from Fat 158 | 48% |
| Total Fat 18.01g | 23% |
| Saturated Fat 9.62g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 129mg | 43% |
| Sodium 339mg | 14% |
| Potassium 1002mg | 29% |
| Total Carbs 30.29g | 8% |
| Dietary Fiber 4.1g | 14% |
| Sugars 6.52g | 4% |
| Protein 15.39g | 25% |
