25 lg. fresh mushrooms
2 tbsp. shallots, chopped
7 tbsp. butter
2 lg. cloves garlic
1/2 c. fine bread crumbs
1 egg, beaten
2 tbsp. white wine
1 tbsp. parsley, chopped
1 sm. can escargots, drained, or sm. fresh scallops

Remove mushrooms caps and set stems aside. Saute caps in 3 tablespoons butter until golden. Reserve. Mince mushroom stems and saute with shallots and garlic in remaining butter for 5 minutes. Stir in bread crumbs, egg, wine, and parsley. Cook 2 minutes more. When ready to serve, stuff mushrooms with shallot mixture. Top each mushroom with shallot mixture. Top each mushroom with an escargot. Dot with butter and broil until brown.

My Son Sam just loves snails, but it is a mess to clean the shells, and expensive to keep buying new ones. So I decided it would be a good idea to put them in mushrooms. In fact they are better and easier to eat.