Recipe by CraZee A
"These tender escargots in mushroom caps are smothered with wine sauce and cheese. Nothing big and fancy, but I liked how it turned out, so I thought I'd share. They're easy to make too!"
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1 (7 ounce) can
mushrooms, stems removed
ground black pepper to taste
grated Parmesan cheese
Best escargots I've ever tasted! Made some changes. I prepared this as an entree for my husband and me. The can said 12 escargots but there were actually 15. I used 10 "stuffing mushrooms" (large) and put 2 escargots in the largest ones. Had to use a larger baking dish. Increased the garlic to about 4 cloves (we LOVE garlic!) and the white wine and heavy cream to 1/2 cup each. Also increased the tarragon to 1/2 teaspoon. Removed the mushroom caps to the baking dish before adding the cream mixture to the escargots in the pan and sprinkled a little kosher salt over it. Didn't measure the Parmesan, just sprinkled over the entire dish before baking. Baked for 15 minutes and browned lightly under the broiler. The wine was chardonnay. This is heaven in a dish! Don't know how it would have been as leftovers as we had none!! You won't regret trying this one!
While these were good, there just wasn't a "wow" factor. I will try them again and tweak the recipe a bit.
We had escargot in the house, but no mushrooms, so we made this recipe without the mushrooms. It was fantastic! The mushrooms would only have been an added bonus. The sauce was to die for!
Glad everyone has enjoyed these! Made a twist on them today for a potluck (as many folk do not like/won't even try Escargots LOL). Basically the same recipe, but a filling of precooked and diced crab and shrimp instead of the escargot, with some diced celery and roasted red pepper. And add it near the end of step 4 to avoid over cooking, not at step 3. everything else remains the same.
these were very good, just sprinkled some breadcrumbs on top of parmesan. loved it
My husband loved it! I didn't have any tarragon, so I added some parsley to the sauce. It was really good and I'm not a big fan of escargot. Will make it again.
Very, very good! I would recommend using fresh snails over canned, less of that canned taste. Make sure you have big mushrooms also.
These were really good, kind of sloppy looking, but really good. My husband really liked them. I was hoping for more of a wine taste, but that could have been because I had no cream and had to use evaporated milk instead. Will make again!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Garlic Escargots
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 49
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