Summary

Ingredients

• 12 large mushrooms
• 1 shallot (s)
• 2 cloves garlic
• 1 tablespoon butter
• salt
• pepper
• herbs Provence
• 150 g crème fraîche
• 1 tablespoon herbs, mixed, chopped
• 36 snails, out the can

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Instructions

1. Clean the mushrooms, carefully unscrew the stems and remove the slats. Wash the mushrooms and stems, pat dry, finely chop the stalks. Peel off the shallots and the cloves of garlic, dice finely.
2. Melt the butter, sauté the shallots and garlic in it. Add the mushroom cubes, let them steam, season with salt, pepper and herbs from Provence. Let simmer in an open pot for about 5 minutes, stirring occasionally. Stir in the creme fraiche and boil down until thick. Add the herbs and season with salt and pepper.
3. Place the mushroom heads in a greased, fireproof dish with the rounds down and sprinkle with pepper. Drain the snails and fill the mushrooms with them. Spread the herbal cream on the snails. Put the pan on the wire rack in the oven preheated to 225 degrees and bake for about 20 minutes.