I first learned to make these during my university years and I won’t say exactly how long ago that was! Sharon Giardetti, my room mate and dear friend, used to receive shipments of food from her Italian Grandmother in Thunder Bay. The box always had tins of escargot included. This is her Nona’s recipe. We liked to make it as it was easy and popular and made us feel like we were eating something extravagant when we were actually quite poor. It became a tradition in my family to serve these Christmas eve with some crusty baguette and a crisp white wine. I hope you enjoy them as much as I do!!
1. Wash mushrooms and remove stems. Chop stems and set aside. Place caps in baking pans. You don’t need to grease them. I use 2 deep-dish pie plates.