Escargot Stuffed Mushrooms - cooking recipe

Ingredients

2 cans escargot
25 whole mushrooms
1 bunch green onions, finely chopped
2 shallots, finely chopped
1 leek, finely chopped
2 tsp. nutmeg
1/2 tsp. white pepper
dash or 2 Tabasco
salt to taste
2/3 c. Burgundy
1/2 c. Parmesan cheese
1/2 c. fine bread crumbs
1 lb. unsalted butter

Preparation

Rinse and drain escargot; pat dry.
Wipe mushrooms and remove stems.
Chop stems fine.
Place mushroom caps on a baking sheet; place escargot in caps.