Recipe - Mushrooms Stuffed With Escargot

One half cup Soft butter
1 teaspoon Minced shallots
1 Clove garlic (large),
crushed
1 tablespoon Minced parsley
1 tablespoon Finely minced celery
One fourth teaspoon Salt
Freshly ground black pepper
to taste
12 lg Mushrooms
12 lg Canned snails, drained

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 bakingserving 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini