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!

Recipe Summary

prep:
15 mins
cook:
25 mins
additional:
5 mins
total:
45 mins
Servings:
20
Yield:
20 stuffed mushrooms
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

86 calories; protein 5.9g 12% DV; carbohydrates 2.8g 1% DV; fat 5.4g 8% DV; cholesterol 28.6mg 10% DV; sodium 81.1mg 3% DV. Full Nutrition

Reviews (40)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/18/2008
Best escargots I've ever tasted! Made some changes. I prepared this as an entree for my husband and me. The can said 12 escargots but there were actually 15. I used 10 "stuffing mushrooms" (large) and put 2 escargots in the largest ones. Had to use a larger baking dish. Increased the garlic to about 4 cloves (we LOVE garlic!) and the white wine and heavy cream to 1/2 cup each. Also increased the tarragon to 1/2 teaspoon. Removed the mushroom caps to the baking dish before adding the cream mixture to the escargots in the pan and sprinkled a little kosher salt over it. Didn't measure the Parmesan just sprinkled over the entire dish before baking. Baked for 15 minutes and browned lightly under the broiler. The wine was chardonnay. This is heaven in a dish! Don't know how it would have been as leftovers as we had none!! You won't regret trying this one! Read More
(80)

Most helpful critical review

Rating: 3 stars
06/13/2011
While these were good there just wasn't a "wow" factor. I will try them again and tweak the recipe a bit. Read More
(5)
48 Ratings
  • 5 star values: 33
  • 4 star values: 13
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/18/2008
Best escargots I've ever tasted! Made some changes. I prepared this as an entree for my husband and me. The can said 12 escargots but there were actually 15. I used 10 "stuffing mushrooms" (large) and put 2 escargots in the largest ones. Had to use a larger baking dish. Increased the garlic to about 4 cloves (we LOVE garlic!) and the white wine and heavy cream to 1/2 cup each. Also increased the tarragon to 1/2 teaspoon. Removed the mushroom caps to the baking dish before adding the cream mixture to the escargots in the pan and sprinkled a little kosher salt over it. Didn't measure the Parmesan just sprinkled over the entire dish before baking. Baked for 15 minutes and browned lightly under the broiler. The wine was chardonnay. This is heaven in a dish! Don't know how it would have been as leftovers as we had none!! You won't regret trying this one! Read More
(80)
Rating: 5 stars
11/24/2010
We had escargot in the house but no mushrooms so we made this recipe without the mushrooms. It was fantastic! The mushrooms would only have been an added bonus. The sauce was to die for! Read More
(38)
Rating: 5 stars
10/11/2010
Glad everyone has enjoyed these! Made a twist on them today for a potluck (as many folk do not like/won't even try Escargots LOL). Basically the same recipe, but a filling of precooked and diced crab and shrimp instead of the escargot, with some diced celery and roasted red pepper. And add it near the end of step 4 to avoid over cooking, not at step 3. everything else remains the same. Read More
(27)
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Rating: 5 stars
01/31/2011
these were very good just sprinkled some breadcrumbs on top of parmesan. loved it Read More
(15)
Rating: 5 stars
01/12/2009
My husband loved it! I didn't have any tarragon so I added some parsley to the sauce. It was really good and I'm not a big fan of escargot. Will make it again. Read More
(14)
Rating: 5 stars
02/16/2011
Very, very good! I would recommend using fresh snails over canned, less of that canned taste. Make sure you have big mushrooms also. Read More
(9)
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Rating: 5 stars
02/02/2009
These were really good kind of sloppy looking but really good. My husband really liked them. I was hoping for more of a wine taste but that could have been because I had no cream and had to use evaporated milk instead. Will make again! Read More
(6)
Rating: 3 stars
06/13/2011
While these were good there just wasn't a "wow" factor. I will try them again and tweak the recipe a bit. Read More
(5)
Rating: 5 stars
10/20/2011
I made these once before and they were absolutely delicious. My boyfriends Mother loves escargot and when she first put one in her mouth she went MMMMMMM. Thanks for the recipe. Will be making once again tonight. Read More
(4)