Last night I was asked to bring an appetizer for a lasagne supper.. Thinking Italian, I hate running out for stuff at the last minute and realized I had makings for Escargot stuffed mushroom caps.. Although it was snowing for the first time this year, I still had fresh parsley in the garden which I gathered for the dish!The last time I had made this dish, I had the mushroom caps stuffed.
This time I thought I would fill the Escargot dish with escargot, chopped up mushroom stems that were removed from the mushroom cap, drizzle a mixture of Olive Oil and butter with garlic and tons of parsley! The mushroom caps were popped on top.This was baked for 15 minutes! Grated mozzarella cheese was added at the end.
The dish was broiled to a golden top before serving. Everyone enjoyed sopping up the garlicky butter with slices of french bread! The Mushroom caps did look wrinkled! Next time I think I will sauté the caps in butter before assembling the dish
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