Lumache con Gorgonzola -- Snails with Gorgonzola Cheese

Prepare compound butter as follows: Rinse and dry about 1/3 cup Italian parsley leaves, omitting stems.
Place parsley leaves along with 3 cloves garlic into a blender.
With blender on high, add 1/3 pound butter a small piece at a time.
Blend until a smooth paste forms.
Stop blender and scrape butter mixture from the side of the blender occasionally.
To this mixture add 2 egg yolks and 3/4 pound of gorgonzola, broken into small pieces, and added slowly to the running blender.
Scrape the mixture into a small bowl and refrigerate for approximately 1/2 hour.
Meanwhile, saute mushroom caps in a small amount of butter for 4-5 minutes.
When mushroom caps are done, begin to assemble the Babbaluci.
In a snail dish (usually ceramic with indentations for the snails), place, first a mushroom cap, then a 1/2 teaspoon of compound butter into each indentation.
Top this with a snail in each indentation, then follow with another teaspoon of compound butter.
Make sure each snail is covered.
Place the completed dishes into a 400F preheated oven for approximately 10-12 minutes or until the butter is bubbling.
Serve with ample crusty bread to sop up the butter and gorgonzola compound cheese.