• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Mushrooms Stuffed with Escargot

  • Recipe Submitted by on

Category: Appetizers, French

 Ingredients List

  • 1/2 c Soft butter
  • 1 ts Minced shallots
  • 1 Clove garlic (large),
  • -crushed
  • 1 tb Minced parsley
  • 1 tb Finely minced celery
  • 1/4 ts Salt
  • Freshly ground black pepper
  • -to taste
  • 12 lg Mushrooms
  • 12 lg Canned snails, drained


Cream 6 tablespoons of the butter with the shallots, garlic, parsley,
celery, salt and pepper. Remove the mushroom stems and reserve for another
purpose. Heat the remaining butter in a skillet. Add the mushroom caps and
turn to coat on all sides. Arrange in the depressions of a snail pan, in
scallop shells or in a shallow baking-serving dish. Place a scant teaspoon
of the herbed butter in each mushroom cap, add a snail and cover it with a
little more butter. Before serving, bake in a moderate oven (375 degrees)
about 15 minutes.

NOTE: Any leftover herbed butter may be used for baked or broiled fish.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?