5 from 3 votes
Escargot Forestiere
Snails in mushroom caps. Do not be afraid.
Prep Time
5 mins
Cook Time
6 mins
Total Time
11 mins
Servings:
8
Calories:
525 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
- 48 snails canned
- 454 grams butter softened
- 3 tablespoons chives finely chopped
- 3 tablespoons parsley finely chopped
- 5-7 cloves garlic finely chopped
- 4 tablespoons bread crumbs fine
- 2 tablespoons white wine
- 2 tablespoons Pernod
- 48 mushroom caps
- salt to taste
- black pepper to taste
Instructions
- Take your mushrooms, wash then remove the stems. Small ones that fit just so in the escargot dish are the size we are looking for.
- Take your wine and pernod and combine with the bread crumbs, about a tsp of salt and 1/2 tsp of pepper.
- Add in the remaining ingredients, blend well and then refrigerate.
- Crack open the can of snails and place one in each mushroom cap.
- Top with a generous amount of the garlic butter mixture.
- Place under a broiler and cook "au gratin" until they are golden brown and heated through.
Cup of Yum
Nutrition Information
Calories
525kcal
(26%)
Carbohydrates
11g
(4%)
Protein
12g
(24%)
Fat
47g
(72%)
Saturated Fat
29g
(145%)
Cholesterol
152mg
(51%)
Sodium
492mg
(21%)
Potassium
523mg
(11%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
1645IU
(33%)
Vitamin C
3.1mg
(3%)
Calcium
36mg
(4%)
Iron
2.8mg
(16%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 525
% Daily Value*
| Calories | 525kcal | 26% |
| Carbohydrates | 11g | 4% |
| Protein | 12g | 24% |
| Fat | 47g | 72% |
| Saturated Fat | 29g | 145% |
| Cholesterol | 152mg | 51% |
| Sodium | 492mg | 21% |
| Potassium | 523mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1645IU | 33% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 36mg | 4% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.