Escargots Aux Champignons - cooking recipe

Ingredients

12 tablespoons butter, unsalted, softened
1 teaspoon green onion, minced
2 garlic cloves, minced
1 teaspoon parsley, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon heavy cream
1 tablespoon dry vermouth
24 mushroom caps
24 snails, rinsed and drained

Preparation

Pre-heat the broiler.
Cream the softened butter with all the rest of the ingredients, except the mushrooms and snails.
Remove the stems from the mushrooms caps (reserve for other use).
Stuff each mushroom cap with a snail.
Cover each snail with a spoonful of the butter mixture.
Broil stuffed mushrooms for six to eight minutes.