Escargot in Mushroom Caps

This is a favorite appetizer that is sure to please everyone who will try it.





Garlic Butter:
1 cup softened full recipe of butter
1 Tbs minced garlic
1/4 cup grated parmesan cheese
1 tsp garlic salt
1 Tbs parsley
1/2 tsp black pepper

1 can of snails, drained and rinsed/dried
24 white button mushroom caps (Larger is better!), stems removed and chopped.
2 Tbs of olive oil-divided
1/3 cup of grated parmesan cheese
1/3 cup of fresh bread crumbs
2 Tbs parsley
1/4 cup of dry white wine
Slices of barely toasted baguettes, count on two or three per person


  1. In a separate bowl, mix together the garlic butter. Set aside.
    In a heavy bottom oven proof skillet, heat one tablespoon of olive oil with one tablespoon of softened garlic butter.
  2. Take the stems you have chopped and sauté quickly until all water is released and they are cooked.
  3. Briefly heat the snails in the butter/oil/stem mixture. Just to flavor the snail a little bit before it is smothered in more garlic butter.
  4. Pull snails out of the pan and cool to room temp.
  5. Add mushroom caps to the skillet and cook briefly on each side.
  6. Cook them until only half way done. You will finish them in the broiler. Set caps aside to cool so you can handle them.
    In a small bowl, mix one to two tsp. of olive oil to bread crumbs, add parsley and all of the parmesan cheese. This is your topping.
  7. Preheat Broiler.
  8. Fill each cap with one seasoned escargot with a little bit of the chopped stems and top each with garlic butter. Return mushrooms caps snail side up to the skillet.
  9. Top each stuffed mushroom cap with your parsley crumb parmesan mixture.
  10. Add the dry white wine to the bottom of the skillet to steam the aroma around the mushrooms and help with the final cooking.
  11. Broil the snails until bubbly and the cheese/crumb mixture browns. Serve hot with toast