Escargot Stuffed Mushroom Caps

-8   White Mushrooms
1 can   Escargot
3 cloves   Garlic
4   Shallots
  Salt and Pepper
  Fresh Rosemary and Parsley
0.5 cup 125 ml   Butter
0.25 cup 60 ml   Parmesan (real or powdered)
1. Wash all the mushrooms and remove the stems. Set top down on a baking sheet. Rinse the escargots and place one escargot in each mushroom cap.

2. Finely dice the shallots and garlic, and melt the butter. Pour a tablespoon of melted butter over each mushroom cap, sprinkle each cap liberally with salt and freshly ground pepper, and with pinches of dried herbs.

3. Heat the oven to 350*F. Top the mushroom caps with grated parmesan, or with a tablespoon of powdered parmesan), and bake for 25 minutes.