Baked Escargot in Mushroom Caps

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READY IN: 30mins
Recipe by Heirloom

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!

Ingredients Nutrition


  1. Preheat oven to 375 degrees.
  2. Stuff one escargot into each mushroom cap.
  3. Arrange caps on an escargot dish, one to each indentation.
  4. In a small sauté pan heat 1 tablespoon butter over medium-high heat.
  5. Cook shallots and garlic until softened and beginning to caramelize.
  6. Using a teaspoon drizzle shallot butter into each mushroom cap.
  7. Sprinkle with 1 tablespoon flat leaf parsley.
  8. Cover mushrooms with parmesan and gruyere.
  9. Bake for 20 minutes or until cheese is completely melted and browned in spots.
  10. Sprinkle with remaining parsley and grate fresh nutmeg over top.
  11. Serve immediately with slices of crusty baguette.

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