This Escargots in Mushroom Caps with Garlic Butter 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 them all the time!
They are quick and easy to make!
Why You’ll Love These Escargots in Mushroom Caps with Garlic Butter
- Super easy to make
- Tasty appetizer
- Surprisingly delicious
- Conversation starter at parties
- Restaurant quality recipe
Ingredients
This is a super simple recipe that doesn’t need a lot of ingredients.
For this recipe you will need:
- Mushrooms because you can’t have this dish with the mushroom caps. Mushroom caps without the stems are so delicious when they are prepared correctly.
- Butter that is melted will help all the spices be easy to spread over the mushroom caps.
- Garlic, onion powder, and Italian Seasoning are the spices that will combine with the butter and make the dish come together.
- Can of small escargots are the star of the show! I don’t like using large ones so I get a can of the small ones that can be found near the tuna section at the grocery store.
*For full ingredients and quantities, please see the recipe card below*
How to Make Escargots
- Step One: Remove the mushroom stems and place each mushroom cap in your mushroom cap dish or muffin tip. Insert one escargot inside each mushroom cap.
- Step Two: In a bowl, stir together butter, garlic, onion powder and Italian season and brush over each mushroom cap.
- Step Three: Bake at 350F for 15 to 20 minutes. Serve hot and enjoy!
Equipment Needed
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- Escargot baking dish: This will help keep the mushrooms and all the juices contained into one place since most of the deliciousness comes from the sauce. This Muffin pan or any muffin tin will also be a wonderful way to keep the sauces contained while cooking.
- Bistro forks: Will help you be able to easily grab the mushroom caps when you are ready to eat them.
- Garlic press: Will ensure that your hands don’t get sticky when mincing the garlic.
What to Serve with Escargots in Mushroom Caps
This is a delicious appetizer that can be served with nearly any dinner. I love serving these at parties or when someone has never tried them. Serve them with this Spinach Mushroom Quiche or with my Oven Baked Chicken Wings for a delicious gameday meal or just for a busy weeknight.
Substitutions and Variations
- Adding cheese on top when baking just until the cheese is melted and it is delicious.
- Use olive oil instead butter to make the dish dairy-free. Using crab instead of escargots in the
- mushroom caps would be equally delicious if you are making these for a potluck or for someone who may not like escargots.
- Adding veggies such as celery and red peppers will add an extra crunch and flavor to the dish that isn’t expected.
- Use fresh snails instead of cans will help the dish not have a canned taste but I prefer the canned escargots since they are typically a little bit smaller.
Storage Instructions
Store any leftovers in an airtight container in the fridge for up to 3 days.
Can I Freeze?
Yes, you can! It can be frozen before adding the escargots or after and either way is equally delicious. It will stay good in the freeze for up to 3 months.
Seafood Recipes
- Crab Dip is the perfect party appetizer and its ready in about 35 minutes!
- Festive Seafood Pizza is loaded down with ooey gooey cheese and loads of delicious toppings.
- Seafood Caesar Salad is like a typical Caesar salad, but with seafood!
You’ll also like Meatball Stuffed Mushrooms and Bacon Wrapped Water Chestnuts.
Follow me on Instagram @simplystacieblog, Facebook at Simply Stacie, TikTok @simplystacierecipes or Pinterest at @simplystacie and let me know how you liked this recipe and my other recipes.
If you make the recipe, rate it on the recipe card below and tag me on Instagram and use #simplystacie. I like sharing the photos on my Instagram stories!
Escargots in Mushroom Caps with Garlic Butter
Ingredients
- 1 can small escargots drained and rinsed
- 36 to 40 mushrooms washed and stems removed
- ¾ cup salted butter melted
- 6 cloves garlic minced
- ¼ tsp onion powder
- ¼ 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 350°F oven for 15 to 20 minutes. Serve hot.
Kitchen Tools
Video
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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.
Chris says
Made the escargot today for my wife, absolutely delicious. I used melted butter and sautéd the garlic, then spooned some into mushroom caps, placed escargot, then more garlic butter sauce, baked for 20 min. Then added some mozzarella cheese,and baked till melted. YUMMY!