Eric Ripert’s Baked Cremini, Snail Butter

(serves 4)

6 tablespoons unsalted butter, at room temperature
3 tablespoons finely chopped fresh parsley leaves
1 garlic clove, finely chopped
24 cremini mushrooms, stems removed
Fine sea salt & freshly ground white pepper
¼ cup fine dried bread crumbs

PREHEAT THE OVEN TO 425 DEGREES

In a medium bowl, combine the butter, parsley, and garlic and mix well. Refrigerate until firm, about 20 minutes.

Place the mushrooms, stem sides up, in a baking dish or pie plate that’s just large enough to hold them tightly packed. Season with salt and white pepper. Using a small spoon, fill each mushroom cavity with some of the butter mixture. Top each mushroom with bread crumbs.

Bake until the bread crumbs are golden brown, 12-14 minutes. Remove from oven, arrange mushrooms on a serving plate, and serve hot.