Mushrooms Stuffed with Escargot

Recipes Ingredients:

1/2 c Soft butter
1/4 ts Salt
1 ts Minced shallots
Freshly ground black pepper
1 Clove Garlic (large),
-to taste
-crushed 12
lg Mushrooms
1 tb Minced parsley
12 lg Canned snails, drained
1 tb Finely minced celery

Recipe Instructions:

Cream 6 tablespoons of the Butter with the shallots, garlic, parsley, celery, salt and pepper. Remove the Mushroom stems and reserve for another purpose. Heat the remaining Butter in a skillet. Add the Mushroom caps and turn to coat on all sides. Arrange in the depressions of a snail pan, in scallop shells or in a shallow baking-serving dish. Place a scant teaspoon of the herbed Butter in each Mushroom cap, add a snail and cover it with a little more butter. Before serving, bake in a moderate Oven (375 degrees) about 15 minutes. NOTE: Any leftover herbed Butter may be used for baked or broiled fish.