12 large white button mushrooms
1/3 cup of shallots
1 tablespoon of chopped garlic
2 tablespoons of water
1/2 cup of dry white wine
12 giant French helix snails, about one 7 ounce can
1/4 cup of homemade bread crumbs
Preheat your oven to 350 F. Clean and stem the mushrooms. Place them into a baking dish in a single layer, cap side down. Combine the shallots, garlic, and water in a nonstick frying pan. Add the wine and snails. Raise the heat to medium and cook for about 3 minutes more, until the wine is reduced by half.
Stuff a snail into each mushroom cap. Spoon about a teaspoon of the shallot and garlic mixture from the frying pan over each snail, topping with a teaspoon of the bread crumbs. Bake for 15 minutes. Turn on the broiler and broil the stuffed mushrooms just until dark brown and crusty, about 1 minute.