Escargot Stuffed Mushrooms - cooking recipe

Ingredients

20 large stuffing mushrooms, cleaned,stems removed
1 (200 g) can escargot (there are usually 36-50 in a tin)
12 tablespoons butter
10 teaspoons garlic, finely chopped
salt & pepper
5 -10 crusty rolls

Preparation

Brown the bottom of your mushrooms in 2 tbsp of butter- 3 minutes flip and brown the top edge 2 minutes.
Stuff each mushroom with 1/2 tsp chopped garlic,tuck in 2-3 escargot, top with 1 tsp butter.
Place mushrooms side by side in an oven proof pan or better use individual escargot oven proof dishes.
Pre heat oven to 375F Bake for 15-20 minutes Serve with warm crisp rolls.