Description
These Easy Garlic Escargots are tender snails baked in buttery garlic cream sauce, nestled in mushrooms, and topped with melted parmesan for a quick and elegant French-inspired appetizer.
Ingredients
Scale
- 1 can (7 oz) escargots, drained
- 6 tablespoons butter
- 1 garlic clove, minced
- 20 medium mushrooms, stems removed
- 1/3 cup white wine
- 1/3 cup cream
- 1 tablespoon all-purpose flour
- 1/4 teaspoon dried tarragon
- 1 pinch freshly ground black pepper
- 1/4 cup grated parmesan cheese
Instructions
- Preheat oven to 375°F (190°C) and lightly butter a baking dish.
- In a small saucepan, melt butter and sauté minced garlic until fragrant.
- Whisk in flour, then slowly add white wine and cream until smooth and slightly thickened.
- Season with tarragon and black pepper.
- Arrange mushroom caps in the baking dish and place one escargot into each.
- Spoon garlic butter sauce over each mushroom and top with parmesan cheese.
- Bake for 15 minutes until bubbly and golden. Broil 1–2 minutes for extra color if desired.
- Serve hot with toasted bread or baguette slices.
Notes
- Pat escargots dry before filling to avoid watery sauce.
- Use medium mushrooms to hold the filling well.
- Broil briefly for a browned, restaurant-style top.
Nutrition
- Serving Size: 3 mushrooms
- Calories: 250
- Sugar: 1g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 75mg