Mushrooms stuffed with snails

Serves 6

Prep Time : 30 mins

Cook Time : 25 mins

Ingredients

4 Dozens Escargots Romanzini

12 Large Paris mushrooms

150g Garlic and herbs fresh cheese

2 Onions

10g Butter

Breadcrumbs

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METHOD

Chop the onions and fry in a pan with the butter and the drained snails. Season to taste.

Preheat the oven to 180°C.

Remove the stems from the mushrooms and clean the caps with damp kitchen paper.

Fill the mushroom halfway with the fresh garlic and herb cheese.

Place 4 snails with a few melting onions on top of the fresh cheese and sprinkle with breadcrumbs.

Bake for about 20 minutes, until golden brown on top.