Escargot Stuffed Mushrooms Print Email

12 escargots (canned, rinsed and drained)
1 stick real butter
2 cloves garlic minced
1 tablespoon chopped parsley
pinch of salt, pepper, dash of Tabasco
12 large mushroom caps
1 tablespoon grated Parmigiano Reggiano (optional)

Preheat oven to 350 degrees. Mix butter, garlic, parsley, salt, pepper and Tabasco.

Prepare mushroom caps and place escargots in caps on a parchment lined sheet pan.

Brush generously with the garlic butter, sprinkle with Parmigiano Reggiano if using and roast at 350 for 10 minutes or bubbling hot. Serve with a crusty baguette.