Baked Escargot
Author: Marla Hingley
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
  • 7 oz can escargot, drained (30-40 count)
  • 30 whole mushrooms, medium sized
  • GF french bread
  • 12 medium mushrooms, stems removed
Butter Sauce
  • ⅓ cup butter or margarine, divided
  • 2-3 garlic, minced
  • ⅛ tsp rosemary
  • ⅛ tsp lavender
  • ⅛ tsp sage
  • ⅛ tsp thyme
  • ⅛ tsp marjoram
  • ⅛ tsp onion powder
  • ⅛ tsp pepper
  • ⅛ tsp salt
  • 2-3 Tbsp Parmesan, powdered-style
  • ¼ cup Parmesan, grated
  1. Rinse escargot in water to ensure they are free of any sediment.
  2. In fry pan, melt 2 Tbsp of the butter and saute the mushrooms until lightly golden and tender. Place into each well of an escargot dish (or any other small baking dish).
  3. Melt the remaining butter in the pan and saute the garlic until fragrant. Stir in the remaining herbs and spices. Pour mixture into a dish, and stir in enough of the dry Parmesan until mixture is slightly thickened.
  4. Place 1 escargot into each mushroom cap, and generously spoon over butter mixture. Sprinkle with grated cheese and bake at 350°F for 15 minutes.
  5. Serve with sliced french bread (toasted or fresh).
Recipe by Gluten Free Club at