Reviewed: Dec. 24, 2011

Mixed snails with some salad shrimp. Since no one allergic to seafood in my family, I didn't tell them what the mushrooms were stuffed with and they still loved them when they found out. Very filling. Used larger mushrooms than buttons.

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1 user found this review helpful

Reviewer:

AdrienneWJ

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Downers Grove, Illinois, USA

Reviewed: Oct. 20, 2011

I made these once before and they were absolutely delicious. My boyfriends Mother loves escargot and when she first put one in her mouth she went MMMMMMM. Thanks for the recipe. Will be making once again tonight.

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1 user found this review helpful

Reviewer:

Kimberley

Reviewed: Jun. 13, 2011

While these were good, there just wasn't a "wow" factor. I will try them again and tweak the recipe a bit.

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3 users found this review helpful

Reviewer:

Auntie Mame

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Feb. 15, 2011

Very, very good! I would recommend using fresh snails over canned, less of that canned taste. Make sure you have big mushrooms also.

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7 users found this review helpful

Reviewer:

bcapocelli

Cooking Level: Expert

Home Town: Queens, New York, USA

Living In: Fort Smith, Arkansas, USA

Reviewed: Jan. 29, 2011

these were very good, just sprinkled some breadcrumbs on top of parmesan. loved it

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7 users found this review helpful

Reviewer:

YOGI

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Reviewed: Nov. 20, 2010

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!

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11 users found this review helpful

Reviewer:

MOMCLRH2O

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Appleton, Wisconsin, USA

Reviewed: Oct. 9, 2010

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.

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9 users found this review helpful

Reviewer:

CraZee A

Cooking Level: Expert

Reviewed: Feb. 1, 2009

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!

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4 users found this review helpful

Reviewer:

GSWOODY

Cooking Level: Intermediate

Home Town: South Bend, Indiana, USA

Living In: Pittsboro, Indiana, USA

Reviewed: Jan. 7, 2009

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.

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8 users found this review helpful

Reviewer:

Holly

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

Reviewed: May 18, 2008

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!

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48 users found this review helpful