Ingredients10 m servings 88 cals
- Over medium heat in a medium saucepan, heat butter and garlic. Place the snails in the saucepan and slowly cook until tender, about 5 minutes.
- Remove and discard mushroom stems. Fill the mushroom caps with 1/2 teaspoon melted butter with garlic from the saucepan. Microwave 2 to 3 minutes. Insert the snails in the mushroom caps. Microwave another 3 minutes.
Per Serving: 88 calories; 7.8 g fat; 1.9 g carbohydrates; 3.2 g protein; 27 mg cholesterol; 73 mg sodium. Full nutrition
ReviewsRead all reviews 9
Very good! The mushroom adds a whole new dimension. It was not needed to cook the snails in the butter/garlic mixture, as mine were canned, they were already cooked. You do not need to have garl...
Excellent Recipe, try topping with Parmesian cheese, or Mozzerella, or chedder the last couple of minutes, it adds even more flavour to this appetizer
excellent... a definite "must make", make sure that garlic bread is handy, yum yum
Hey! a classy appetizer out of the microwave who would have known? really just as good as out of the oven in so much less time- Thanks!
Excellent--and easy-- I added some parmesan to 3 and blue cheese to 3 and sun dried tomatoe to all--
Wonderful and sooooooooooo easy. I followed the recipe exactly the first time and liked them very much. Made them again for Christmas eve with a couple of changes. Set aside 2 whole escargot ...