Escargot Stuffed Mushroom Caps

Darryl has always been known around here for his delishes Sausage Stuffed Mushroom Caps (which I will post later!). Since I moved in the job of making them usually falls on me. They are very good and always a big hit at parties. I was planning on making them one evening for a little appetizer for supper for friends, but decided on something different. Escargot Stuffed Mushrooms! These little bites of garlicy-buttery goodness get your senses flowing and you may just find yourself fighting for the last one!

1 can Escargot, drained and rinsed

25 Medium mushrooms, cleaned and stems removed

3 Garlic cloves

2 Shallots

2 Tbsp fresh Parsley, chopped

Fresh Black Pepper

1 cup Butter, room temperature

Itlian Style Bread Crumbs

Parmesan cheese

In a small food processor, mince garlic and shallots. Add Black pepper and butter. Whiz around till smooth. Add parsley, and pulse to just mixed in. Set aside.

Preheat oven to 375 degrees celcius.

Line a baking sheet with foil and spray lightly with cooking spray. Place an escargot in each mushroom cap. Spoon a nice amount of your garlic shallot butter into each mushroom cap with the escargot. Sprinkle with bread crumbs and parmesan cheese. Bake for 15 to 20 minutes until mushrooms are soft and the centers are bubbly!

Serve hot!