Escargot with Garlic Butter in Mushrooms

10m
Prep Time
7m
Cook Time
17m
Ready In


"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."

Original is 10-12 servings

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.

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