Mushrooms Stuffed With Snails - cooking recipe

Ingredients

4 dozen mushroom caps, 1 inch in diameter
4 dozen canned snails, rinsed under cold water
4 -6 tablespoons butter
chopped parsley
For the snail butter
1/4 lb slightly softened butter
3 tablespoons finely chopped shallots
1 -2 tablespoon pureed garlic, to taste
salt
fresh ground black pepper
1/3 cup of chopped parsley

Preparation

First make the Snail butter: Cream the softened butter with the shallots, garlic, 1/4 cup of chopped parsley, and salt and pepper to taste.
Saute the mushroom caps in butter until just cooked through.
Arrange on baking sheet hollow side up.
Coat the snails with the snail butter, and place one in each cap.
Sprinkle with additional chopped parsley.
Heat in a 450F oven for 10 minutes and serve immediately.