Reviewed: May 9, 2012

I haven't had escargot for years. I loved them then...and I still love them now! I used the canned snails and they were yummy!! Next time, I'll try to find fresh ones. Don't be put off by the the animal; they're as clean and as delicious as shrimp. Thanks for the recipe!

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1 user found this review helpful

Reviewer:

Lisa P.

Reviewed: 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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6 users found this review helpful

Reviewer:

Hummel97

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Providence, Rhode Island, USA

Living In: Johnston, Rhode Island, USA

Reviewed: Apr. 22, 2011

Really enjoyed these appetizers.

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10 users found this review helpful

Reviewer:

Heather225

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Reviewed: Feb. 19, 2011

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

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19 users found this review helpful

Reviewer:

GNFSHN4

Cooking Level: Intermediate

Home Town: Polo, Illinois, USA

Reviewed: Mar. 21, 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!

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23 users found this review helpful

Reviewer:

THEEFARMERSWIFE

Reviewed: Mar. 1, 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

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39 users found this review helpful

Reviewer:

Gigi

Reviewed: Sep. 16, 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!

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46 users found this review helpful