Mushroom Caps with Snails

Time: 20 minutes
Effort: Easy
Serves: 4

14 medium white mushrooms, washed and stems removed
14 snails (canned - drained)
2 tbsp unsalted butter
2 tbsp dry white wine
1 tsp chopped tarragon
1 tsp minced garlic
1/2 plain bread crumbs

Heat oven to 425oF. Line a large baking sheet with parchment paper. In a small saucepan, melt the butter and add the garlic, saute until tender (a few minutes), add the wine and tarragon and simmer for another minute.
Place one snail inside each mushroom cap and line them up on the baking sheet. Pour the butter mixture over each cap then sprinkle with breadcrumbs and bake for approximately 15 minutes or until they are golden on top.

Nutrition Per Serving (3 mushrooms each)
Calories 152.9
Fat 3.8 g
Cholesterol 7.8 mg
Sodium 202.5 mg
Potassium 223.6 mg
Carbohydrates 12 g
Dietary Fiber 1.3 g
Sugars 1.8 g
Protein 4.7 g