If you can not find small mushrooms then substitute with medium mushrooms. To compensate for the larger cavity you might have to place 2 escargot to fill it. They will equally be delicious but may become a 2 bite appetizers.

This is a delicious recipe that will always impress your guests and it's easy. The second best thing about it is that you can make it a head of time and when you are ready to serve this appetizer just throw it in the oven for 10 minutes to bake.

SERVES 6-8

INGREDIENTS

24  small white cap mushrooms
24  escargot, 1 can
2  tsp butter
3  garlic cloves, minced
3  tbsp parsley, finely chopped
3  tbsp Parmesan cheese, freshly grated (optional)
    baby spinach leaves for garnish
    salt and freshly ground pepper
 

Cream together butter, garlic and parsley along with a dash of salt and pepper to create garlic-parsley butter. 

Remove stems from mushrooms. I like to do that by twisting them, they will easily break off. Season the outside of the mushrooms with salt and pepper. Place them on a baking dish with cavity facing up. Insert 1 escargot in each mushroom cap. Top with herb butter.

You can keep these mushroom covered in the fridge for several hours before serving. When ready to serve pre-heat oven to 375ºF. Bake for 5-10 minutes depending on their size.  Serve them on a bed of greens such as baby spinach and garnish with a little bit of Parmesan cheese. Enjoy!!