Ingredients

How to make it

  • In a heavy bottom oven proof skillet, heat one tablespoon of olive oil with one tablespoon of softened garlic butter.
  • Take the stems you have chopped and saute quickly until all water is released and they are cooked.
  • Briefly heat the snails in the butter/oil/stem mixture. Just to flavor the snail a little bit before it is smothered in more garlic butter.
  • Pull out of the pan and cool to room temp.
  • Add mushroom caps to the skillet and cook briefly on each side.
  • Cook them until only half way done. You will finish them in the broiler.
  • In a small bowl, mix one to two tsp. of olive oil to bread crumbs, add some minced parsley and all of the parmesan cheese. This is your topping.
  • Off the heat, turn mushroms cap side down in the skillet and fill each cap with one seasoned escargot with a little bit of the chopped stems.
  • Top each cap with a generous dollop of softened garlic butter.
  • I mound it and seal the snail in the cup of the mushroom and make a flat top dome.
  • Top each stuffed mushroom cap with your parsley crumb parmesan mixture.
  • Add a little bit of sherry or vermouth to the bottom of the pan to steam the aroma around the mushrooms and help with the final cooking.
  • Preheat your broiler and broil the snails until hot and bubbly and the cheese/crumb mixture browns.
  • Serve with toast and pan juices, 4 per person for an appetizer.

Reviews & Comments 7

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    " It was excellent "
    nsomniak6 ate it and said...
    Seriously, this was the best recipe for escargot that I have ever had including from restaurants!!! I had to tweak mine a little bit because I didn't make the garlic butter recipe first. I improvised with the butter and added 1 shallot, 3 garlic cloves and dried parsley into about 1/2 cup of butter. I did everything as said in the pan except I splashed a little white wine with the snails. I had to transfer all of the ingredients to another pan so I could use it in my Breville toaster oven. I also used 2 cans of snails instead of one and just mounded them on the mushrooms and dotted with the butter and tooped with the bread crumb mixture. Thank you so much for posting!
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    " It was excellent "
    divaliscious ate it and said...
    luv it - if only my fellow ate snails - oh well more for me then...this recipe sounds fantastic.. I have had something very close to this in restaurants which were then put in a baked puff pastry - yes it was heaven, I am sorry I left....rofl I havent had snails for at least a year which is wayyyyy too long..
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    " It was excellent "
    hoosiermom68 ate it and said...
    Ooh-these sounds heavenly,I just hope I can find the canned snails somewhere in my area.Escargot is something everyone should at least try once-they are delicious.Thanks 4 sharing your great recipe-I cannot wait to make these :-)
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  • 2114ronaldk 6 years ago
    Whar a great idea! I, too, hate the job of cleaning the used shells. I'm on my way to the store for a can of snails.
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  • eeks 6 years ago
    very good recipe...will work very well with my dinner party next week...great appetizer!! along with some nice chardonnay or white zin!!
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  • thegoldminer 7 years ago
    Your a brat for posting this. Now I have to go get canned snails. Love escargot. Thanks JJ. For your daughter, buy Schilling Vegetable Supreme and buy canned pickle beets. Lay the beets out on a plate and sprinkle the seasoning. This seasoning is so good. Use it one cauliflower, broccoli, fish, and just great on chicken breasts microwaved. Another OMG, that seasoning smells and tastes so good on the chicken. See you got me going!
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  • notyourmomma 7 years ago
    Our favorite scene in a movie is one of the Ashley twins spitting out an escargot, we laugh at her expression; it is so funny. My daughter loves garlic snails in mushroom caps. Something to be said about a kid whose momma worked long hot hours as a prep cook. She will eat anything except a beet. Now those taste like dirt to her!
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  • linebb956 7 years ago
    I tried these when I was a kid, thought they tasted like dirt, or like my grandma's basement smelled, but as we age... our taste change.. so going to give it another try. My luck I will like and they are expensive! LOL
    Besides your trying my bacon on shrimp recipe!
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