Champignons de Paris Stuffed with Escargot, Garlic, Parsley, and Almonds

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8 tablespoons butter, softened

3 tablespoons bread crumbs

1/2 cup chopped parsley

2 tablespoons chopped garlic

1 tablespoon chopped toasted almonds

1 tablespoon diced ham

1 tablespoon chopped white mushrooms

Salt and pepper

20 large white mushrooms, stems and caps separated

20 cooked escargot