Baked Escargot In Mushroom Caps Recipes

FRENCH ESCARGOT-STUFFED MUSHROOMS

French Escargot-Stuffed Mushrooms image

This easy escargot-stuffed mushrooms recipe makes a wonderful appetizer to pop in the oven at the last minute while still creating an impressive dish.

Provided by Rebecca Franklin

Categories Appetizer

Time 25m

Yield 6

Number Of Ingredients 9

Ingredients

6 tablespoons butter (softened)
2 teaspoons shallots (finely chopped)
1 clove garlic ( crushed and finely chopped)
1 tablespoon celery (finely chopped)
1 tablespoon fresh parsley (finely chopped)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
12 large mushrooms (cleaned with stems removed)
12 large snails (canned)

Steps:

Gather the ingredients.
Preheat the oven to 375 F. Mix together the 6 tablespoons of softened butter with the shallots, garlic, celery, parsley, salt, and pepper.
Place a small spoonful of herb butter and a snail in each mushroom cap, then brush the exterior of the mushroom with a bit of the herb butter.
Arrange the mushrooms in a shallow baking dish.
Bake them for 15 minutes and serve hot. Enjoy!

Nutrition Facts : Calories 144 kcal, Carbohydrate 3 g, Cholesterol 49 mg, Fiber 1 g, Protein 7 g, SaturatedFat 7 g, Sodium 207 mg, Sugar 1 g, Fat 12 g, ServingSize 6 servings, UnsaturatedFat 0 g

BAKED ESCARGOT

Baked Escargot image

Escargot goodness! Serve with crusty bread to enjoy all of that yummy, garlicky butter!

Provided by Linda klopatek

Categories Appetizers and Snacks Seafood

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

½ cup butter
1 pound helix snails, without shells
4 cloves garlic, minced
1 teaspoon minced fresh parsley, or to taste
½ cup shredded Parmesan cheese
salt and ground black pepper to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Melt butter over medium-low heat in a saucepan. Add snails, garlic, and parsley; cook and stir for 3 to 4 minutes.
Place 1 snail along with some sauce in each cup of an escargot pan. Sprinkle tops with Parmesan cheese, salt, and pepper.
Bake in the preheated oven until cheese is melted, bubbling, and lightly browned, about 10 minutes.

Nutrition Facts : Calories 560.5 calories, Carbohydrate 19 g, Cholesterol 215.8 mg, Fat 26.7 g, Fiber 0.1 g, Protein 58.3 g, SaturatedFat 16.4 g, Sodium 770 mg, Sugar 8.9 g

EASY GARLIC ESCARGOTS

Easy Garlic Escargots image

These tender escargots in mushroom caps are smothered with wine sauce and cheese. Nothing big and fancy, but I liked how it turned out, so I thought I'd share. They're easy to make too!

Provided by CraZee A

Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes

Time 45m

Yield 20

Number Of Ingredients 10

Ingredients

1 (7 ounce) can escargots, drained
6 tablespoons butter
1 clove garlic, minced
20 mushrooms, stems removed
⅓ cup white wine
⅓ cup cream
1 tablespoon all-purpose flour
1 pinch ground black pepper to taste
¼ teaspoon dried tarragon
¼ cup grated Parmesan cheese

Steps:

Place escargots in a small bowl, and cover with cold water; set aside for 5 minutes. This will help to remove the canned flavor they may have.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
Drain the water from the escargots and pat dry with a paper towel. Melt butter with the garlic in a large skillet over medium-high heat. Add the escargots and mushroom caps; cook and stir until the mushroom caps begin to soften, about 5 minutes.
Whisk together wine, cream, flour, pepper, and tarragon in a small bowl until the flour is no longer lumpy. Pour this into the skillet, and bring to a boil. Cook, stirring occasionally until the sauce thickens, about 10 minutes.
Remove the skillet from the heat, and use a spoon to place the mushrooms upside down into the prepared baking dish. Spoon an escargot into each mushroom cap. Pour the remaining sauce over the mushroom caps and into the baking dish. Sprinkle grated Parmesan cheese overtop.
Bake in preheated oven until the Parmesan cheese has turned golden brown, 10 to 15 minutes.

Nutrition Facts : Calories 86 calories, Carbohydrate 2.8 g, Cholesterol 28.6 mg, Fat 5.4 g, Fiber 0.2 g, Protein 5.9 g, SaturatedFat 3.3 g, Sodium 81.1 mg, Sugar 1.1 g

ESCARGOT STUFFED MUSHROOM CAPS

Escargot Stuffed Mushroom Caps image

The flavours here are complex. Very mild tasting. This is a wonderful addition to a wine & cheese party. But they are equally at home while tailgating!

Provided by Axe1678

Categories Vegetable

Time 35m

Yield 6-12 serving(s)

Number Of Ingredients 3

Ingredients

24 large white button mushrooms (approx)
1 (7 ounce) can escargot, drained
8 ounces grated cheddar cheese or 8 ounces colby, etc

Steps:

Wash mushrooms and remove stems (I put the stems in salads or sauté them for steaks, etc).
Line a baking sheet with aluminum foil and lightly oil the foil (I use an oil sprayer).
Arrange the mushroom caps tightly together,hollow side up on the foil.
Stuff each cap with the escargot. Some caps will be able to hold more than one.
Cover everything with the shredded cheese.
Bake at 325 for approx 20 minute or until the cheese has fully melted and the mushrooms and escargot are completely heated through. (The less time you cook these the juicier they are, so I tend to cook them a bit longer).
Enjoy! Think about the subtleties in the taste when you try your first ones.

Nutrition Facts : Calories 202.3, Fat 13.3, SaturatedFat 8.1, Cholesterol 56.2, Sodium 262.5, Carbohydrate 4.2, Fiber 0.9, Sugar 1.7, Protein 17.6