Easy Garlic Escargots

Easy Garlic Escargots

CraZee A 11

"These tender escargots in mushroom caps are smothered with wine sauce and cheese. Nothing big and fancy, but I liked how it turned out, so I thought I'd share. They're easy to make too!"

Ingredients 45 m {{adjustedServings}} servings 86 cals

Serving size has been adjusted!

Original recipe yields 20 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 86 kcal
  • 4%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 2.8g
  • < 1%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 81 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Place escargots in a small bowl, and cover with cold water; set aside for 5 minutes. This will help to remove the canned flavor they may have.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
  3. Drain the water from the escargots and pat dry with a paper towel. Melt butter with the garlic in a large skillet over medium-high heat. Add the escargots and mushroom caps; cook and stir until the mushroom caps begin to soften, about 5 minutes.
  4. Whisk together wine, cream, flour, pepper, and tarragon in a small bowl until the flour is no longer lumpy. Pour this into the skillet, and bring to a boil. Cook, stirring occasionally until the sauce thickens, about 10 minutes.
  5. Remove the skillet from the heat, and use a spoon to place the mushrooms upside down into the prepared baking dish. Spoon an escargot into each mushroom cap. Pour the remaining sauce over the mushroom caps and into the baking dish. Sprinkle grated Parmesan cheese overtop.
  6. Bake in preheated oven until the Parmesan cheese has turned golden brown, 10 to 15 minutes.
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Reviews 18

  1. 23 Ratings

Jane Zimmerman

Best escargots I've ever tasted! Made some changes. I prepared this as an entree for my husband and me. The can said 12 escargots but there were actually 15. I used 10 "stuffing mushrooms" (large) and put 2 escargots in the largest ones. Had to use a larger baking dish. Increased the garlic to about 4 cloves (we LOVE garlic!) and the white wine and heavy cream to 1/2 cup each. Also increased the tarragon to 1/2 teaspoon. Removed the mushroom caps to the baking dish before adding the cream mixture to the escargots in the pan and sprinkled a little kosher salt over it. Didn't measure the Parmesan, just sprinkled over the entire dish before baking. Baked for 15 minutes and browned lightly under the broiler. The wine was chardonnay. This is heaven in a dish! Don't know how it would have been as leftovers as we had none!! You won't regret trying this one!


We had escargot in the house, but no mushrooms, so we made this recipe without the mushrooms. It was fantastic! The mushrooms would only have been an added bonus. The sauce was to die for!

CraZee A

Glad everyone has enjoyed these! Made a twist on them today for a potluck (as many folk do not like/won't even try Escargots LOL). Basically the same recipe, but a filling of precooked and diced crab and shrimp instead of the escargot, with some diced celery and roasted red pepper. And add it near the end of step 4 to avoid over cooking, not at step 3. everything else remains the same.