Escargo on Mushroom Caps Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 cans - 24 snails
  • 24 - large mushrooms
  • 1/4 pounds - soft butter
  • 1 tablespoons - finely chopped shallots
  • 1 teaspoons - finely chopped garlic
  • 2 tablespoons - finely chopped fresh parsley
  • - salt and pepper
  • - melted butter, for drizzling over top
  • Directions:

    Drain can of snails.

    Cream together butter, shallots, garlic, parsley, salt and pepper.

    Remove stems from mushrooms and spread mixture in mushroom cap. Place 1 snail on top of each mushroom.

    Drizzle with melted butter. Bake in 450 degree F oven for about 10 minutes.

    Brief Description

    Stuffed mushrooms topped with escargot.

    Main Ingredient:


    Category:  Appetizers

    Cuisine:  Italian

    Prep Time: 40 min
    Cook Time: 10 min


    Susan and Richard Schmaltz

    Posted By:


    Posted On:

    September 23, 2021

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