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Ingredients

• 1 full recipe of garlic butter (made with white wine and parsley, tons of garlic) softened to room temperature (posted)
• 1 can of snails, drained and rinsed/dried
• 24 white button mushroom caps, stems removed and chopped.
• 2 tbsp. of olive oil-divided use
• 1/3 cup of grated parmesan cheese
• 1/3 cup of fresh bread crumbs
• 1/4 cup of dry vermouth or very dry sherry
• Slices of barely toasted baguettes, count on two or three per person

Description

Back In The Day, We Used To Serve The Snails In The Shell With Tons Of Garlic Butter Stuffed Inside And Broiled. Considering The Shape Of The Shell And The Difficulty In Cleaning Them For Reuse, I Adapted My Recipe To Include Mushroom Caps. (My Neighbo

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