Escargot Mushrooms

    Escargot Mushrooms


    24 people made this

    About this recipe: Snails are sautéed in garlic butter and stuffed in mushroom caps. When grilling the mushroom caps, be careful they don't shrivel or burn.

    Serves: 6 

    • 50g (2 oz) butter
    • 2 cloves garlic, minced
    • 6 snails, without shells
    • 6 large fresh mushrooms

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Over medium heat in a medium saucepan, heat butter and garlic. Place the snails in the saucepan and slowly cook until tender, about 5 minutes.
    2. Remove and discard mushroom stems. Fill the mushroom caps with 1/2 teaspoon melted butter with garlic from the saucepan. Place under grill for 2 to 3 minutes. Insert the snails in the mushroom caps. Grill another 2 minutes.
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    Reviews in English (22)


    excellent... a definite "must make", make sure that garlic bread is handy, yum yum  -  15 Sep 2008


    Very good! The mushroom adds a whole new dimension. It was not needed to cook the snails in the butter/garlic mixture, as mine were tinned, they were already cooked. You do not need to have garlic bread, but I would reccomend using some sort of bread to soak up the juices because that makes it taste AMAZING! I really enjoyed this recipe, thank you so much!  -  15 Sep 2008


    Excellent Recipe, try topping with Parm cheese, or Mozzerella, or cheddar the last couple of minutes, it adds even more flavour to this starter  -  15 Sep 2008

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