Stuffed mushrooms with snails and garlic butter

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Clean and trim the mushrooms, cut off the stems and dice finely. Boil 2 litres of water with 1 teaspoon salt and lemon juice. Cook the mushroom heads for about 5 minutes.

2. 2

   In the meantime, peel and finely dice the garlic and shallots. Wash parsley, shake dry and chop finely, except for a few leaves for garnishing. Mix 50 g butter with garlic, 1 diced shallot and parsley.

3. 3

   Season to taste with salt and pepper. Drain the mushrooms and let them drip off on kitchen paper.

4. 4

   Heat 25 g butter in a frying pan. Fry the remaining shallots and mushroom cubes for about 5 minutes while turning. Season with salt and pepper.

5. 5

   Drain the snails and let them drip off. Grease an ovenproof dish. Put mushroom heads into the dish. Fill with fried mushroom cubes and one snail each. Spread the butter mixture on top. In a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see

6. 6

   manufacturer) Bake for 10-15 minutes. Remove from the oven and garnish with parsley leaves.

Nutrition Facts

KCAL
190 kcal

CARBS
4 g

FATS
16 g

PROTEINS
6 g