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1
Preheat the oven to 400 degrees F.
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2
Spread the mushrooms, stem side up, on a baking sheet and roast for 5 minutes.
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3
Turn and continue roasting until tender, about another 5 minutes.
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4
Remove from the oven and let cool on the pan.
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5
In the bowl of a food processor, combine the butter, garlic, lemon, salt, pepper and cayenne on high speed for 30 seconds.
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6
Transfer to a bowl and fold in the parsley.
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7
Transfer to a sheet of plastic wrap and roll into a tight log, about 1-inch in diameter.
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8
Refrigerate until hard, about 1 hour.
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9
In a skillet, cook the bacon over medium-high heat until beginning to brown and the fat is rendered, about 6 minutes.
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10
Remove with a slotted spoon and drain on paper towels.
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11
Discard all but 1 tablespoon of fat from the pan.
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12
Cook the fennel and onions in the fat until soft, about 4 minutes.
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13
Remove from the heat and spread on a plate to cool.
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14
In a bowl combine the goat cheese with the bread crumbs, pepper, garlic, thyme and salt.
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15
Add the cooled fennel-onion mixture and bacon, and mix well.
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16
Re-season as needed with salt and pepper.
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17
Place 6 small, round baking dishes on a baking sheet.
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18
Place 3 mushroom caps, stem sides up, flat in the bottom of each baking dish.
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19
Place 1 snail inside each mushroom, and 3 snails in the dish between the mushrooms.
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20
Top each mushroom cap with about 2 teaspoons of the goat cheese mixture.
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21
Cut the compound butter log into thin slices and lay the slices across the baking dish, covering the snails and mushrooms.
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22
Bake until bubbly, about 10 minutes.
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23
Increase the heat to broil and cook until the cheese begins to turn golden brown around the edges, 1 to 2 minutes.
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24
Carefully remove from the oven and serve immediately with hot French bread for dipping into the butter.
