INGREDIENTS
24 cremini or baby bella mushrooms, stems removed
4 tablespoons unsalted butter, room temperature
1 clove garlic, roughly chopped
½ cup roughly chopped flat leaf parsley
10 chives
The leaves from 3 sprigs of thyme
Zest from ½ lemon
Salt
Pepper

EQUIPMENT
An oven-safe escargot dish or gratin dish

METHOD
Preheat the broiler. Using the butter wrapper, lightly grease the escargot dish. Arrange the mushrooms, one per divot, top-side-down so they are like cups you can fill.

In a small food processor, blitz together the remaining ingredients until completely incorporated and finely processed. Divide equally among the mushroom caps.

Arrange the escargot dishes on a rimmed baking sheet, and slide under the broiler. Cook until the mushrooms are just tender, and the butter is bubbling and starting to create a light crust. Every broiler is different, but in mine, it takes 10 minutes.

Eat hot with tons of fresh baguette. I actually really like a whole wheat or multigrain baguette with this, not only because I prefer heartier and healthier breads, but it just goes with the earthiness of the mushrooms. Bon app!