Garlic Escargot Stuffed Mushrooms: A French Appetizer Delight
Easy Garlic Escargot Stuffed Mushrooms
Escargot lovers, get ready for a mouthwatering French appetizer that’s as easy as popping open a can!
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Why You’ll Love This Garlic Escargot Recipe
Transform canned snails into a gourmet sensation with rich garlic butter, white wine sauce, and melty cheese—all baked to golden perfection. Whether you’re hosting a chic dinner party or craving a quick French-inspired snack, these garlic butter escargot mushrooms hit every savory note.
Ingredients for Escargot-Stuffed Mushrooms
- 2 (7 ounce) cans escargots, drained
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 12 large white mushrooms, stems removed
- 2 tablespoons dry white wine
- 1/4 cup Gruyère cheese, grated
- 2 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
How to Make Garlic Butter Escargot
- Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish.
- In a small saucepan over medium heat, melt the butter. Add minced garlic and sauté 1–2 minutes until fragrant.
- Stir in the drained escargots and white wine, cooking 2–3 minutes. Season with salt and pepper.
- Arrange mushroom caps in the prepared baking dish, cavity side up.
- Spoon the garlic butter escargot mixture into each mushroom cap evenly.
- Sprinkle grated Gruyère cheese over the stuffed mushrooms.
- Bake for 20–25 minutes, until cheese is bubbly and just golden.
- Garnish with chopped parsley and serve hot as a decadent appetizer or elegant dinner side.
Chef’s Tips for Perfect Escargot
- Use room-temperature butter for smoother garlic blending.
- Dry the mushrooms well so the filling isn’t diluted.
- Swap Gruyère for Parmesan if you prefer a sharper flavor.
- Prep ahead: Assemble mushrooms, cover, and refrigerate; bake just before serving.
Serving and Pairing Suggestions
Serve these exquisite baked escargot appetizers alongside crusty French bread or crostini to soak up every drop of garlic butter. Pair with a chilled Sauvignon Blanc or crisp Chardonnay to elevate the flavors of this classic French delicacy.
Enjoy this classic French appetizer turned simple dinner star with a taste of delicious escargot.
Easy Garlic Escargots
This easy garlic escargot recipe uses canned snails cooked in garlic butter, stuffed into mushroom caps, then baked with white wine sauce and melted cheese.
Ingredients
Method
- Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish.
- In a small saucepan over medium heat, melt the butter. Add minced garlic and sauté 1–2 minutes until fragrant.
- Stir in the drained escargots and white wine, cooking 2–3 minutes. Season with salt and pepper.
- Arrange mushroom caps in the prepared baking dish, cavity side up.
- Spoon the garlic butter escargot mixture into each mushroom cap evenly.
- Sprinkle grated Gruyère cheese over the stuffed mushrooms.
- Bake for 20–25 minutes, until cheese is bubbly and just golden.
- Garnish with chopped parsley and serve hot.
Tried this recipe?Let us know how it was!
