I've loved escargot as long as I can remember. Even though it's quite difficult to get some to even try it, this recipe has changed more minds about snails than any other I've used. Beware, this is in no way a low fat recipe!
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Units: US | Metric
- 24 escargot
- 24 mushrooms, stems removed
- 1/4 cup butter, melted
- 1 tablespoon butter
- 1 tablespoon shallot, minced
- 1 garlic clove, minced
- 2 tablespoons fresh flat leaf parsley, chopped very fine
- 1/2 cup parmesan cheese, grated very fine
- 1/2 cup aged gruyere cheese, grated very fine
- fresh nutmeg
- 1 baguette
- 1Preheat oven to 375 degrees.
- 2Stuff one escargot into each mushroom cap.
- 3Arrange caps on an escargot dish, one to each indentation.
- 4In a small sauté pan heat 1 tablespoon butter over medium-high heat.
- 5Cook shallots and garlic until softened and beginning to caramelize.
- 6Using a teaspoon drizzle shallot butter into each mushroom cap.
- 7Sprinkle with 1 tablespoon flat leaf parsley.
- 8Cover mushrooms with parmesan and gruyere.
- 9Bake for 20 minutes or until cheese is completely melted and browned in spots.
- 10Sprinkle with remaining parsley and grate fresh nutmeg over top.
- 11Serve immediately with slices of crusty baguette.
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Nutritional Facts for Baked Escargot in Mushroom Caps
Serving Size: 1 (275 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 383.2
- Calories from Fat 156
- Total Fat 17.4 g
- Saturated Fat 9.7 g
- Cholesterol 42.6 mg
- Sodium 690.7 mg
- Total Carbohydrate 42.5 g
- Dietary Fiber 3.0 g
- Sugars 1.5 g
- Protein 14.9 g
The following items or measurements are not included: