Escargot stuffed mushrooms are a classic, savory appetizer for a special dinner menu any time of year. With its lightly seasoned butter garlic sauce, you will want to share this dish time and again!
These are so good and are perfect for extra special occasions like Valentine’s day, birthdays, New Year’s Eve, Anniversaries and more.
A little daring, and highly romantic, this dish is a keeper.
Escargot are so easy to make at home and you can definitely enjoy them more often. It’s nice to have this cozy recipe for those times you want to have something restaurant style but need to be your own chef.
They don’t take much time to prepare and the dish will remind you of escargot from your favorite restaurant.
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Escargot Stuffed Mushrooms Ingredients
- Mushrooms — use white, brown or button mushrooms that can be easily filled after you remove stems from each mushroom cap.
- Escargot — you can purchase canned escargot, without shell.
- Parmesan Cheese — freshly grated parmigiano reggiano cheese is perfect to sprinkle on top of this appetizer.
- Butter — melted butter, can use salted or unsalted. We used salted butter but you can add a little (quarter teaspoon or so) salt if you like, to unsalted.
- Lemon — freshly squeezed lemon juice is preferred for the best flavor.
- Hot Sauce — a little of your favorite hot sauce for the extra zing. We like Frank’s Red Hot, or other cayenne based sauce.
- Cilantro — fresh cilantro, finely chopped, or sub parsley.
- Garlic — garlic can be diced fine or minced through a garlic press.
What is Escargot?
Escargot means snail in French. This recipe features oven baked snails in mushroom caps and butter sauce to bring out the savory flavor of the escargot. It is considered a delicacy. The mild flavor and chewy texture is similar to that of mussels.
Health Benefits of Escargot Stuffed Mushrooms
Escargot offers a great source of protein, as well as vitamins A, calcium, iron and minerals. While they are high in quality protein, they are low in fat.
Not to mention, mushrooms are also rich in protein while being low in calories. Mushrooms contain B vitamins, fiber and antioxidants.
How To Make Escargot Stuffed Mushrooms
To make escargot stuffed mushrooms, you’ll need to begin with washed and clean mushrooms. Then you’ll need to remove the stem from each mushroom cap.
The best way we’ve found to do this, is with a melon baller. It’s easy to remove the stem this way, and you will get an empty mushroom cap, that the escargot and seasonings will fit nicely into. Alternatively, you can use a teaspoon.
Next, you’ll need to soften the butter by heating in a microwave for 10 to 15 seconds. Place in a medium bowl, along with finely chopped cilantro, hot sauce, lemon, minced garlic and parmesan cheese.
Place the mushroom caps with stems removed, stem-side up on an oven safe platter.
Place an escargot inside of each mushroom cap.
Add a teaspoon of the butter sauce mix into each mushroom cap, over top of the escargot.
Bake in the preheated oven for ten minutes until the cheese topping is melted.
Remove from oven and allow to cool for a minute or so. Enjoy!
What To Serve With Escargot Stuffed Mushrooms
Escargot is the perfect appetizer with a seafood dinner, as well as with special meat or vegetarian main courses.
Tilapia or salmon fillets are another great choice to enjoy with escargot!
A steak dinner or surf and turf style main course is typically served in restaurants with escargot stuffed mushrooms, like Red Lobster and The Keg. Escargot is typically served with a crusty bread that is great for soaking up the butter sauce. You can also serve a soup or a salad along with this dish.
Plus, you can make two or three appetizers from the following restaurant style appetizers list. The last time we made these escargot stuffed mushrooms, we also made parmesan crab dip and crab stuffed mushrooms.
Although any three options from the list below would make a great trio! Mix and match and find your favorite!
More Restaurant Style Appetizers
There are an endless amount of options to go with escargot stuffed mushrooms. But the ones we tend to prefer are:
- Red Lobster Style Crab Pita Pizza (shown below)
- Crab Stuffed Mushrooms — These are nice to have in case some guests love stuffed mushrooms but not escargot. You can plan to make both for the same meal, if you’d like.
- Red Lobster Parmesan Crab Dip
- Lobster Artichoke Dip
- Spinach Artichoke Dip
You really can’t go wrong with any of these restaurant inspired starters!
You’ll Also Love
Red Lobster Style Crab Pita Pizza is a super satisfying, seafood pizza with tantalizing lobster or crab meat, fresh basil and diced tomatoes.
Escargot Stuffed Mushrooms
- ½ pound Mushrooms, about 20-24 mushrooms
- 7 ounces Escargot, canned, drained
- ½ cup Parmesan Cheese, grated
- ½ cup Butter, softened
- 2 teaspoons Lemon Juice, fresh squeezed
- 1 teaspoon Hot Sauce, Frank's
- 1 teaspoon Cilantro, finely chopped
- 3 cloves Garlic, minced
- Preheat the oven to 350 °F using a melon baller (or teaspoon) core out the mushroom stems and put the caps aside.
- Soften the butter by heating it in a microwave for 10-15 seconds.
- Finely chop the cilantro.
- Add all ingredients to a medium size mixing bowl.
- Mix the ingredients well.
- Place the mushroom caps stem-side up on an oven-safe platter.
- Place an escargot in each mushroom cap.
- Add a teaspoon of the mix to each mushroom cap on top of the escargot. Bake in the oven for 10 minutes until the butter is bubbling on top.
The above nutritional values are estimates and should only be used as a guide. If you are following a specific diet or have dietary restrictions, please use your preferred nutritional calculator. If you have a food allergy please ensure that none of the listed ingredients are part of your restrictions. As well, always use a food thermometer to ensure safe cooking temperature of the food items.