Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 4-6 servings

8 tablespoons butter, softened
3 tablespooons bread crumbs
1/2-cup chopped parsley
2 tablespoons chopped garlic
1 tablespoon chopped toasted almonds
1 tablespoon diced ham
1 tablespoon chopped white mushrooms
Salt and pepper
20 large white mushrooms, stems and caps separated
20 cooked escargot

Preheat oven to 350 degrees F.

In a small bowl, combine the butter, bread crumbs, parsley, garlic, almonds, ham and chopped white mushrooms together.
Add salt and pepper and mix until all ingredients are combined together. Using a cookie sheet, place the mushroom caps on sheet, add a snail in the center of each mushroom and cover with the butter mixture. Place the baking sheet in oven and bake for 20 minutes.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.