This escargot recipe is one of my favourite appetizers!
I’m usually pretty adventurous when it comes to trying new foods. I will try just about anything once. One of my favourite hors d’eoevres is escargots in mushroom caps with garlic butter. Escargots is French for snails. Now don’t freak out. This escargot recipe is actually delicious!
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!
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They are quick and easy to make!
Escargot Recipe
All you need are some mushrooms, butter, can of small escargots, garlic and a couple spices. You can also buy the Escargot Seasoning mix. I can’t find in any stores near me so I’ve been making my own sauce. It tastes almost the same and has no preservatives.
If you don’t have a fancy dish to hold the mushroom caps, don’t worry. A muffin tin works just as well. It will hold a large mushroom cap and all the juices.
How to Make Escargots
The first step is to remove the mushroom stems and place each mushroom cap in your mushroom cap dish or muffin tip. Insert one escargot inside each mushroom cap.
In a bowl, stir together butter, garlic, onion powder and Italian season and brush over each mushroom cap.
Bake at 350F for 15 to 20 minutes. Serve hot and enjoy!
One thing I don’t ever use is large escargots. I always buy the can of small escargots because I find the large ones a bit icky. Look for escargots near the cans of tuna at your grocery store.
I find people either love escargots or hate them. I’m team LOVE.
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Have you tried escargots?
Escargots in Mushroom Caps with Garlic Butter
Impress your guests with this menu favourite, made right at home. Easy escargots appetizer.
Ingredients
- 1 can small escargots, drained and rinsed
- 36 to 40 mushrooms, washed and stems removed
- 3/4 cup butter, melted
- 6 cloves garlic, minced
- 1/4 tsp onion powder
- 1/4 tsp Italian seasoning
Instructions
- Place mushroom caps in your mushroom cap dish or place one mushroom cap in each individual muffin tin with the stem side up.
- Add one escargot inside each mushroom cap.
- Mix together butter, garlic, onion powder and Italian seasoning and liberally brush over the mushroom caps.
- Bake in a preheated 350F oven for 15 to 20 minutes. Serve hot.
Notes
Dip bread in excess butter – delish!
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Nutrition Information:
Yield: 36 Serving Size: 1 escargotsAmount Per Serving: Calories: 45Total Fat: 4gSaturated Fat: 2.4gUnsaturated Fat: 1.3gCholesterol: 12.9mgSodium: 5.6mgCarbohydrates: 1gFiber: 0.2gSugar: 0.5gProtein: 1.7g
kathy downey says
Thanks for the detailed recipe,my hubby would really enjoy those !!
Susan says
I LOVE them. I am going to try making this at home for my man!!
Thomas Bennett says
I have been make them for years, freeze left overs, come out fine.
Also place a slice of cheese on top after heating, until just melted, yum.
derk says
Don’t forget the cheese! Cover with cheese also and bake. So good. Great recipe! My whole family fights over them. try with shredded monza on top. You will never go back! 🙂
Lori Sweeney says
Thank you! Just what I needed! I have been eating escargot since my teens, well now I’m 60 and I still love em’! I didn’t have any white wine, which is usually used, so | glad to find your recipe! I had larger mushrooms so put 2-3 in each cap and baked in a non-stick baking dish. I too, prefer the smaller escargots. I splashed some lemon juice over all before adding the mixture of melted butter, garlic, dehydrated onion and ground italian seasoning (I buy mine from a deli and put in a grinder – there are peppercorns in there as well!). Then topped off with a bit of grated parmesan and shredded pizza mozzerella. Baked a bit longer to get those mushrooms cooked and, you know, escargots can always use a bit of extra cook time to lose that canned taste. FAN-tabulously yummy! 🙂
Stacie says
Hi Lori, I’m glad you found the recipe and my site! I’ll have to try your suggestions. They sound delicious! I like to make this recipe when someone has never tried escargots and it typically makes them a big fan of them!
J.R. RAULERSON says
Hi, Stacey, my girlfriend has us on an Optavia Lean & Green Diet. Mostly her but me also when I cook on the weekends. My question is concerning Escargot and whether or not I can use them in a L&G meal? I love to make them the traditional way with garlic butter but am open to new ways if it will work for us. Thanks so much.
J.R.
Stacie Vaughan says
Hi J.R.,
I’m not familiar with that diet unfortunately. If she can’t have dairy, you could try it with olive oil instead.