Ingredients:
1 can escargot, drained (30-40 count)
36 whole mushrooms, medium sized
½ cup butter
4 cloves garlic, minced
2/3 cup parmesan cheese, grated
1 whole French bread, loaf thickly sliced
¼ teaspoon rosemary, ground
¼ teaspoon marjoram, ground
¼ teaspoon thyme, ground
¼ teaspoon savory, ground
¼ teaspoon basil, ground
¼ teaspoon sage, ground
¼ teaspoon lavender, ground
¼ teaspoon salt
¼ teaspoon onion powder
¼ teaspoon black pepper, finely ground

Method:
Step 1
Rinse escargot in a colander in order to remove any sand and set aside.
Clean mushrooms and completely remove stems, making sure to create a place for escargot.
Step 2
Place in a large skillet with 1 tablespoon of the butter and sauté over medium heat for 10 minutes,
stirring often.Remove from heat and place mushroom caps on escargot dishes stem side up.
Step 3
Heat oven to 350 degrees F.
Step 4
Chop half of the mushroom stems up and place in small sauce pan with remaining butter, garlic and
spices, discard the rest.Step 5
Cook over medium heat for 3 minutes.
Step 6
Place one escargot on each mushroom cap.
Step 7
Spoon butter mixture over escargots and sprinkle with parmesan.
Step 8
Place escargot dishes onto a cookie sheet and bake in oven for 15 minutes or until cheese is browned
and sauce is bubbling.Step 9
Use bread for cleaning up the sauce.