Escargot stuffed Mushrooms

Ingredients:

24 Escargots (canned)

24 fresh button mushrooms

80g soft butter

30g parsley, chopped fine

2 tbsp EACH minced garlic and minced shallots

5g salt

1 pinch of ground black pepper.

1. Preheat the oven at 200 degrees Celsius

2. Wash escargots with water and remove the soft part at the tail end.

3. Remove the stems from button mushrooms. Drain with water and pat dry.

4. Mix soft butter, parsley, garlic, shallots and seasoning together. Place the escargot inside the mushroom, followed by dividing the seasoned butter into each mushroom. Place the mushrooms on an ovenproof plate.

5. Bake in the preheated oven for 10 to 15 minutes. Serve hot.