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Ingredients

12 helix snails, without shells ½ cup butter, softened 2 cloves garlic, finely chopped 1 green onion, finely chopped 1 tablespoon finely minced fresh parsley 1 teaspoon freshly ground black pepper ⅛ teaspoon ground nutmeg 2 tablespoons dry white wine 12 puff pastry shells 12 mushroom caps

Nutrition Info

838.4 calories carbohydrate: 53.5 g cholesterol: 80.5 mg fat: 62.4 g fiber: 3.1 g protein: 21.3 g saturatedFat: 25.1 g servingSize: - sodium: 910.7 mg sugar: 8.3 g transFat: : - unsaturatedFat: : -

Preheat oven to 400 degrees F (200 degrees C). Drain escargots, rinse in cold water and drain again.
In a mixing bowl, combine the butter, garlic, green onion, parsley, pepper, nutmeg and wine. Mix thoroughly. Place 1 teaspoon of butter mixture into each pastry shell. Top each with 1 escargot, cover with another teaspoon of butter mixture and place mushroom cap on top.
Arrange pastry shells on a 10x15 inch baking sheet. Bake in a preheated oven for 8 to 10 minutes or until golden brown.

12 pastry shells

Pastry shells stuffed with garlic butter and escargots;topped with mushroom caps.