Escargot Mushrooms

    15 min

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

    31 people made this

    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 (18)


    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