Big John's Baked Escargot

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 (7 ounce) can escargot, drained (30-40 count)
• 36 whole mushrooms, medium sized
• 1/2 cup butter
• 4 garlic cloves, minced
• 2/3 cup parmesan cheese, grated
• 1 loaf french bread, thickly sliced
• 1 teaspoon herbes de provence
• 1/4 teaspoon rosemary
• 1/4 teaspoon savory
• 1/4 teaspoon sage
• 1/4 teaspoon salt
• 1/4 teaspoon onion powder
• 1/4 teaspoon black pepper

Recipe

• 1 rinse escargot in a colander in order to remove any sand and set aside.
• 2 grind spices together in a mortar until fine.
• 3 clean mushrooms and completely remove stems, making sure to create a place for escargot.
• 4 place in a large skillet with 1 tablespoon of the butter and sauté over medium heat for 10 minutes, stirring often.
• 5 remove from heat and place mushroom caps on escargot dishes stem side up.
• 6 heat oven to 350 degrees f.
• 7 chop half of the mushroom stems up and place in small sauce pan with remaining butter, garlic and spices, discard the rest.
• 8 cook over medium heat for 3 minutes.
• 9 place one escargot on each mushroom cap.
• 10 spoon butter mixture over escargots and sprinkle with parmesan.
• 11 place escargot dishes onto a cookie sheet and bake in oven for 15 minutes or until cheese is browned and sauce is bubbling.
• 12 use bread for cleaning up the sauce.