Escargots in Mushroom Caps with Garlic Butter Recipe

I’m usually pretty adventurous when it comes to trying new foods. I will try just about anything once. One of my favourite hors deoevres is escargots (aka snails). I think I was in my teens when I first tried them and I always search for them on menus of restaurants when we dine out. A few years ago, I discovered just how easy they were to make at home…and taste just like the restaurant serves you!

John hadn’t tasted escargots until we went on one of our first dates. He now asks me to make the all the time!

They are quick and easy to make!

Remove the stems from the mushrooms and place the mushroom cap in a muffin tin or escargots serving plate. I like using the muffin tin because they will hold a large mushroom cap and all the juices.

Drain the excess juice out of can of small escargots. Don’t use the large escargots because they are yucky.

Place an escargots (or two) in each mushroom cap.

Melt about 1/2 cup butter (not margarine!) in a bowl in the microwave.

Add in your Escargot Seasoning Mix and stir.

Drizzle your butter mixture over your mushrooms caps and put in a preheated 350 degree F oven.

Bake for about 15 to 20 minutes.

Let them cool for a few minutes because they will be VERY HOT! Place on a plate or serving platter and enjoy!

Have you tried escargots? 


  1. says

    Thanks 4 *gag* sharing *gag* LOL
    I don’t think I am sophisticated enough to eat that- the mushroom/butter part looks good, the snail part- not so much.
    Our hedgie likes snails though…..

  2. says

    I love escargot but have only eaten them in restaurants because they don’t sell them at the grocery store. I will have to look for this brand now. Thanks!


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