- 4 big White Mushrooms
- 4 French Escargots
- ¼ cup Butter
- 4 crushed Garlic Cloves
- 2 tbsp fresh Parsley
- Combine butter and garlic. Leave aside for 2-3 hours.
- Remove the stems of the mushrooms and stuff with the escargots.
- Fill each mushroom with garlic-butter mix as much as you can press into them.
- Place on a baking dish and garnish with parsley.
- Bake for 15-20 minutes at 350 degrees F.
- Serve hot.