A delicious blend of garlic, curry and mozzarella makes these mushroom caps stuffed with escargot taste so wonderful.
1 can escargot ( snails – 12 snails for one serving)
1 lemon, sliced
3 tbsp butter
1 tsp fresh or dried parsley
1/4 tsp pepper
1/4 tsp curry powder
1/4 tsp paprika
1/4 tsp worchestshire sauce
1 clove garlic, chopped or pressed
1/4 cup of white wine
1 cup mozzarella cheese
In a small dish add the white wine and the snails. Marinate for 1/2 hour. ( Optional stage )
Clean and remove stems from the mushrooms. Saute caps in butter for a few minutes until partially cooked. In a microwavable dish, add butter and the rest of the ingredients. Stir and place in microwave until butter is completely melted.
In an escargot dish, place two snails in each hole. Place a small amount of mozzarella cheese on top of each one. Place the mushroom cap over top of the smails. Add half of the butter mixture over all of the mushroom tops. Cover with more mozzarella cheese and the remainder of the butter mixture. Top with parmesan cheese.
Bake in a 375 degree oven for approximately 12-15 minutes until the top is browned.
Serve hot with french bread and slices of lemon.