Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           Cup  butter -- softened
  1           Teaspoon  shallots -- minced
  1              Clove  garlic -- crushed
  1         Tablespoon  parsley -- minced
  1         Tablespoon  celery -- finely minced
     1/4      Teaspoon  salt
                        freshly ground black pepper -- to taste
  12                    fresh mushrooms -- large
  12             Large  snails -- canned

Preparation:

Cream 6 tablespoons of butter with shallots, garlic, parsley, celery, salt and pepper. Remove the mushroom stems and reserve for another purpose. Heat the remaining butter in a a skillet. Add the mushroom caps and turn to coat on all sides. Arrange in the depressions of a snail pan, in scallop shells or in a shallow baking-serving dish. Place a scant teaspoon of the herbed butter in each mushroom cap, add a snail and cover it with a little more butter. Before serving, bake in a moderate oven (375 degress), about 15 minutes. Makes 6 servings

Nutritional Information:

930 Calories (kcal); 94g Total Fat; (87% calories from fat); 15g Protein; 13g Carbohydrate; 278mg Cholesterol; 1530mg Sodium