This escargot recipe is made with snails and mushrooms and butter and garlic.
1/4 cup butter, softened
1 large clove garlic, crushed and minced
12 large mushroom caps
2 cans snails, about 24 snails
1 to 2 tablespoons grated Parmesan cheese
1 to 2 tablespoons finely chopped parsley
Combine butter and garlic. Spread half of the butter mixture in the bottom of a shallow baking dish. Place mushroom caps in pan, dotting each equally with remaining butter and garlic mixture. Fill each mushroom cap with 2 snails; sprinkle with a little Parmesan cheese and the parsley. Broil 5 inches from heat for 5 minutes, or until snails and mushrooms are heated through.