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Ingredients

• 18 large button or crimini mushroom caps, about 2-inches in diameter, wiped clean
• 3 (7-ounce) cans snails, well rinsed under cold running water and drained
• GARLIC COMPOUND BUTTER:
• 2 sticks unsalted butter, at room temperature
• 4 teaspoons minced garlic
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 cayenne
• 2 tablespoons chopped flat-leaf parsley
• GOAT CHEESE, FENNEL AND BACON STUFFING:
• 4 slices smoked bacon, chopped
• 1/4 cup finely chopped fennel
• 1/4 cup finely chopped yellow onions
• 4 ounces goat cheese, crumbled
• 1 tablespoon bread crumbs
• 1/8 teaspoon ground black pepper
• 1/2 teaspoon minced garlic
• 1/2 teaspoon minced fresh thyme
• Pinch salt
• Hot French Bread, for dipping

Description

Garlic Escargot With Goat Cheese' Fennel And Bacon Stuffed Mushrooms

Emerils