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Escargot Stuffed Mushrooms Recipe

User Rating 5 Star Rating (2 Reviews)


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This easy appetizer for escargot stuffed mushrooms will make it appear as though you slaved away in a kitchen for hours. By using canned snails, your preparation time will be cut dramatically and allow you to enjoy more time with your guests. This recipe is a tradition in the Burgundy region of France.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes


  • 6 tablespoons softened butter
  • 2 teaspoons finely chopped shallots
  • 1 clove garlic, crushed and finely chopped
  • 1 tablespoon finely chopped celery
  • 1 tablespoon finely chopped fresh parsley
  • ¼ teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 12 large mushrooms, cleaned with stems removed
  • 12 large canned snails


Preheat an oven to 375F. Mix together 6 tablespoons of the 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, and then brush the exterior of the mushroom with a bit of the herb butter. Arrange the mushrooms in a shallow baking dish and bake them for 15 minutes. Serve hot.

Makes 6 servings.

User Reviews

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 5 out of 5
Magnifique!, Member crazyforcrochet

What a great idea. I've had a can of escargot for months waiting for me to get some shells, but what a waste of effort compared to this! Easy to do, looks good and tastes lovely.

12 out of 14 people found this helpful.

See all 2 reviews

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