Active Time

　　10 min

　　Total Time

　　35 min

　　These mushrooms take the place of snails in a play on classic escargots.

　　

Ingredients

Makes 4 first-course or side-dish servings

　　3 slices firm white sandwich bread, crust discarded and bread cut into 1/4-inch cubes (1 1/4 cups)

　　3 tablespoons unsalted butter

　　1 tablespoon finely chopped garlic

　　1/2 teaspoon salt

　　1/4 teaspoon black pepper

　　3/4 lb small white mushrooms

　　2 tablespoons finely chopped fresh flat-leaf parsley

　　

Step 1

Put oven rack in middle position and preheat oven to 375°F.

　　

Step 2

Toast bread cubes in a shallow baking pan in oven, stirring once, until golden and crisp, 6 to 8 minutes. Meanwhile, melt butter with garlic, salt, and pepper (on the stove or in a microwave). Put mushrooms in an 8-inch square baking dish and toss with garlic butter.

　　

Step 3

Bake, stirring occasionally, until mushrooms are soft and juicy, 15 to 20 minutes.

　　

Step 4

Just before serving, toss mushrooms with parsley and croutons.