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Escargot in Mushroom Caps

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Recipe

 

Yield

6 servings

Prep

10 min

Cook

25 min

Ready

2 hrs
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
2 tablespoons onions
minced
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½ pound butter
melted
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¼ teaspoon lemon juice
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26 each snails
drained, canned, blanched
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2 tablespoons garlic powder
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Ingredients

Amount Measure Ingredient Features
3E+1 ml onions
minced
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226.8 g butter
melted
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1.3 ml lemon juice
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26 each snails
drained, canned, blanched
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3E+1 ml garlic powder
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Directions

Sauté minced onion in ¼ cup butter.

Add lemon juice. Place escargot in mushroom caps in individual dishes.

Spoon onion and butter over escargot.

Sprinkle lightly with garlic powder. Let stand for two hours.

Pour mixture of remaining butter and garlic powder over escargot.

Bake at 350℉ (180℃). for 10 to 15 minutes.

Serve with garlic toast.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 44g (1.6 oz)
Amount per Serving
Calories 28198% from fat
 % Daily Value *
Total Fat 31g 47%
Saturated Fat 19g 97%
Trans Fat 0g
Cholesterol 81mg 27%
Sodium 219mg 9%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 2g
Vitamin A 19% Vitamin C 1%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

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