Mushrooms in snails

A recipe from cooking-ez.com

For 20 pieces, you will need:

• 1 20 buttons or field mushrooms
• 2 100 g butter
• 3 2 cloves garlic
• 4 80 g Parmesan (Parmigiano Reggiano)
• 5 50 g parsley
• 6 1 tablespoon lemon juice
• 7 breadcrumbs
• 8 salt
• 9 pepper
• Total weight: 665 grams

Times:

Preparation	Cooking	Start to finish
30 min.	20 min.	50 min.

Step by step recipe

1	Mushrooms Prepare 20 buttons or field mushrooms.
2	Cut a slice off the top of each mushroom, to make it easier to keep it on the baking sheet during cooking.
3	Break or cut off the stems of the mushrooms. You can use them, along with the slices from the previous step, in another recipe, such as mushroom duxelles.
4	Preheat oven to 180°C (360°F). Place the mushrooms on a sheet of baking paper on a baking sheet.
5	Snail butter Pour 100 g butter, 2 cloves garlic, 80 g Parmesan (Parmigiano Reggiano), salt and pepper into a blender. Blend once.
6	Add 50 g parsley (leaves and stems), 1 tablespoon lemon juice and blend again to obtain a homogeneous mixture.
7	Place the snail butter in a piping bag and fill the inside of each mushroom generously. Note: If you don't have a piping bag, use a small spoon.
8	Sprinkle the mushrooms with breadcrumbs.
9	Bake at 180°C (360°F) for about 20 minutes.
10	Enjoy warm or hot, with a dash of lemon juice or vinegar if desired.

Remarks

Parsley can be replaced or accompanied by other herbs, such as chervil or sage.
If you don't have breadcrumbs, sprinkle with grated Parmesan.

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