Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           soft butter
   1      teaspoon      minced shallots
   1      clove         garlic -- (large), crushed
   1      tablespoon    minced parsley
   1      tablespoon    finely minced celery
     1/4  teaspoon      salt
                        freshly ground black pepper to taste
  12      large         mushrooms
  12      large         canned snails -- drained

Preparation:

Cream 6 tablespoons of the butter with the shallots, garlic, parsley, celery, salt and pepper. Remove the mushroom stems and reserve for another purpose. Heat the remaining butter in 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 degrees) about 15 minutes. NOTE: Any leftover herbed butter may be used for baked or broiled fish.