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Escargot and Mushrooms


This escargot recipe is made with snails and mushrooms and butter and garlic.


  • 1/4 cup butter, softened
  • 1 large clove garlic, crushed and minced
  • 12 large mushroom caps
  • 2 cans snails, about 24 snails
  • 1 to 2 tablespoons grated Parmesan cheese
  • 1 to 2 tablespoons finely chopped parsley


Combine butter and garlic. Spread half of the butter mixture in the bottom of a shallow baking dish. Place mushroom caps in pan, dotting each equally with remaining butter and garlic mixture. Fill each mushroom cap with 2 snails; sprinkle with a little Parmesan cheese and the parsley. Broil 5 inches from heat for 5 minutes, or until snails and mushrooms are heated through.
Serves 4.

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