Escargot with Garlic Butter in Mushrooms
Created by Mary on November 1, 2011
- Servings: 10-12
- Prep Time: 10m
- Cook Time: 7m
- Recipe #1866
Ingredients
- 1 pound button mushrooms, fresh (cleaned and stems removed)
- 6 tablespoons butter, divided (or margarine)
- 24 to 27 snails (one 7 1/2 ounce can)
- 1 garlic clove, minced
- 1/4 cup minced parsley
- 1/8 teaspoon ground nutmeg (freshly ground makes a difference)
How to Make
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Step 1: Saute the mushrooms in 2 tablespoons of butter for 5 minutes. Place on a foil lined baking sheet with sides.
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Step 2: In remaining 4 tablespoons of butter, heat the minced garlic gently, using low heat or the microwave. Stir in parsley and nutmeg.
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Step 3: Spoon garlic butter sauce over the mushroom caps, letting the butter run into the cap some.
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Step 4: Bake at 425 degrees for 7 minutes.
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Step 5: Serve warm.
Nutritional Facts
- 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