Today we will do some mushroom caps with snails, but without snails. That is, we will prepare them as if we were putting them and if you like them you add it and if they give you an impression as I do, the step is obvious and anyway they will be very appetizing tapas. It must be taken into account that snails have an important nutritional value due to their content in proteins, mineral salts and vitamins. In addition, now you can buy them canned or frozen ready for consumption, without having to purge or cook them, and with the advantage that they retain all their nutritional properties.
Preparation time: 40 minutes
Ingredients
- 20 medium mushrooms
- 70 grams of butter
- 1 cebolla
- 2 cloves of garlic
- lemon juice and parsley
- 1 can of natural snails
- Cheese and breadcrumbs for gratin
Preparation
We first check the freshness of the mushrooms if we find resistance to separate the stem from the hat. Then we remove all traces of earth and rinse with lemon water. We dry them and proceed to separate the foot and hollow them out. We salt the hats, we put them in oil and we take them for five minutes under the grill of the oven, taking care that they do not become too soft.
While we crush the onion and garlic with the butter in the processor, then we add the parsley and the mushroom stems with salt and pepper to taste, and continue chopping until obtaining a paste.
We take the hats out of the oven and fill them with a little of the pasta and one or two snails, then put a little more pasta, cheese for gratin, breadcrumbs and top with a little butter.
We take them to the oven at 180º for about twenty minutes until they are very golden.
You can present them on toast. Bon Appetite!!!!
In other words, it is like the filling of escargots but with champignons. I have eaten land snails but the truth is that I do not like them very much, they have done it in different ways and I like the environment but not the bugs.