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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A wonderful way to serve escargot. The only way my husband will eat them. Ingredients:
1 can escargot, drained,rinsed,cleaned (i always buy the big ones) |
mushroom cap (however many you need, and i keep the tails for an omelet) |
1/2 lb of semi-salted butter |
4 cloves garlic, minced (or more) |
1 slice of swiss emmenthaler cheese |
fresh grated parmesan cheese |
Directions:
1. Take the butter and garlic and put into a microwave safe dish, and heat until the butter is just melted.
2. Put a small amount of the butter in each escargot indent on your dish.
3. then put a mushroom cap in each indent, then put a little butter into each mushroom cap.
4. Next, put an escargot into each mushroom cap.
5. I usually have a few extra and I just distribute them evenly on the dishes.
6. Add all the remaining butter evenly over the dishes.
7. Put the dishes on a cookie sheet and into a 400 degree oven, and watch closely.
8. As soon as the butter starts to bubble, put 1 to 2 slices of the Emmental cheese per dish, and top with a little parmesan.
9. Return to the oven and broil until the cheese is brown and bubbly.
10. Guten Apetit.
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