Escargot with Garlic Butter in Mushrooms
Recipe: #1866
November 01, 2011
Categories: Side Dishes, Appetizers, Mushrooms, French, Southern, 5 Ingredients Or Less, Christmas, New Years, Romantic Dinner, Thanksgiving, Oven Bake, more
"Decadent, earthy flavors for those who love escargot (snails). The garlic butter and nutmeg yield a taste sensation that rivals the best, and the mushroom brings it to the table in a form that is great as an appetizer or buffet dish."
Ingredients
Nutritional
- Serving Size: 1 (55.7 g)
- Calories 181.5
- Total Fat - 16.5 g
- Saturated Fat - 8 g
- Cholesterol - 51 mg
- Sodium - 87.1 mg
- Total Carbohydrate - 0.2 g
- Dietary Fiber - 0.1 g
- Sugars - 0 g
- Protein - 7.8 g
- Calcium - 11.1 mg
- Iron - 0.5 mg
- Vitamin C - 2.4 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Saute the mushrooms in 2 tablespoons of butter for 5 minutes. Place on a foil lined baking sheet with sides.
Step 2
In remaining 4 tablespoons of butter, heat the minced garlic gently, using low heat or the microwave. Stir in parsley and nutmeg.
Step 3
Spoon garlic butter sauce over the mushroom caps, letting the butter run into the cap some.
Step 4
Bake at 425 degrees for 7 minutes.
Step 5
Serve warm.
Tips
No special items needed.