“A wonderful way to serve escargot. The only way my husband will eat them.”

Ingredients Nutrition

  • 1 can escargot, drained,rinsed,cleaned (I always buy the big ones)
  • mushroom cap (however many you need, and I keep the tails for an omelet)
  • 12 lb of semi-salted butter
  • 4 cloves garlic, minced (or more)
  • 1 slice of swiss emmenthaler cheese
  • fresh grated parmesan cheese


  1. Take the butter and garlic and put into a microwave safe dish, and heat until the butter is just melted.
  2. Put a small amount of the butter in each escargot indent on your dish.
  3. then put a mushroom cap in each indent, then put a little butter into each mushroom cap.
  4. Next, put an escargot into each mushroom cap.
  5. I usually have a few extra and I just distribute them evenly on the dishes.
  6. Add all the remaining butter evenly over the dishes.
  7. Put the dishes on a cookie sheet and into a 400 degree oven, and watch closely.
  8. As soon as the butter starts to bubble, put 1 to 2 slices of the Emmental cheese per dish, and top with a little parmesan.
  9. Return to the oven and broil until the cheese is brown and bubbly.
  10. Guten Apetit.

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