Escargot Mushrooms Recipe - Allrecipes.com
Escargot Mushrooms Recipe
  • READY IN 10 mins

Escargot Mushrooms

Recipe by  

"Snails are sauteed in garlic butter and stuffed in mushroom caps. When microwaving the mushroom caps, be careful they don't shrivel. Serve with garlic bread to lap up the running juices."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    5 mins
  • COOK

    5 mins
  • READY IN

    10 mins

Directions

  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. Microwave 2 to 3 minutes. Insert the snails in the mushroom caps. Microwave another 3 minutes.
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Reviews More Reviews

Sep 23, 2007

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 canned, 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!

 
Mar 01, 2008

Excellent Recipe, try topping with Parmesian cheese, or Mozzerella, or chedder the last couple of minutes, it adds even more flavour to this appetizer

 

14 Ratings

Oct 18, 2005

excellent... a definite "must make", make sure that garlic bread is handy, yum yum

 
Mar 23, 2009

Hey! a classy appetizer out of the microwave who would have known? really just as good as out of the oven in so much less time- Thanks!

 
Mar 05, 2004

absolutely delicious

 
Feb 22, 2011

Excellent--and easy-- I added some parmesan to 3 and blue cheese to 3 and sun dried tomatoe to all--

 
Apr 22, 2011

Really enjoyed these appetizers.

 
Dec 27, 2011

Wonderful and sooooooooooo easy. I followed the recipe exactly the first time and liked them very much. Made them again for Christmas eve with a couple of changes. Set aside 2 whole escargot for each stuffing mushroom, put rest in mini chopper with garlic and 1/4 small onion . Sauteed all in the butter then put the whole escargot in the caps and poured the rest over all before nuking the second time. Sooooooooooo good.

 

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Nutrition

  • Calories
  • 88 kcal
  • 4%
  • Carbohydrates
  • 1.9 g
  • < 1%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 7.8 g
  • 12%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 73 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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