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–+ servings

Baked Escargot

Marla Hingley
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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 5

Ingredients
  

  • 7 oz can escargot drained (30-40 count)
  • 30 whole mushrooms medium sized
  • GF french bread
  • 12 medium mushrooms stems removed

Butter Sauce

  • 1/3 cup butter or margarine divided
  • 2-3 garlic minced
  • 1/8 tsp rosemary
  • 1/8 tsp lavender
  • 1/8 tsp sage
  • 1/8 tsp thyme
  • 1/8 tsp marjoram
  • 1/8 tsp onion powder
  • 1/8 tsp pepper
  • 1/8 tsp salt
  • 2-3 Tbsp Parmesan powdered-style
  • 1/4 cup Parmesan grated

Instructions
 

  • Rinse escargot in water to ensure they are free of any sediment.
  • 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).
  • 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.
  • 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.
  • Serve with sliced french bread (toasted or fresh).
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