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–+ servings

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.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Dinner
Cuisine: French
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish.
  2. In a small saucepan over medium heat, melt the butter. Add minced garlic and sauté 1–2 minutes until fragrant.
  3. Stir in the drained escargots and white wine, cooking 2–3 minutes. Season with salt and pepper.
  4. Arrange mushroom caps in the prepared baking dish, cavity side up.
  5. Spoon the garlic butter escargot mixture into each mushroom cap evenly.
  6. Sprinkle grated Gruyère cheese over the stuffed mushrooms.
  7. Bake for 20–25 minutes, until cheese is bubbly and just golden.
  8. Garnish with chopped parsley and serve hot.
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