Preheat oven to 350 degrees. Mix butter, garlic, parsley, salt, pepper and Tabasco.
Prepare mushroom caps and place escargots in caps on a parchment lined sheet pan.
Brush generously with the garlic butter, sprinkle with Parmigiano Reggiano if using and roast at 350 for 10 minutes or bubbling hot. Serve with a crusty baguette.
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