Escargot Stuffed Mushroom Caps


  • 1 can escargot ( snails – 12 snails for one serving)
  • 6 mushrooms
  • 1 lemon, sliced
  • 3 tbsp. butter
  • 1 tsp fresh or dried parsley
  • 1/4 tsp pepper
  • 1/4 tsp curry powder
  • 1/4 tsp paprika
  • 1/4 tsp Worcestershire sauce
  • 1 clove garlic, chopped or pressed
  • 1/4 cup of white wine
  • 1 cup mozzarella cheese


  1. In a small dish add the white wine and the snails. Marinate for 1/2 hour. 
  2. Clean and remove stems from the mushrooms. 
  3. Sauté caps in butter for a few minutes until partially cooked. 
  4. In a microwavable dish, add butter and the rest of the ingredients. 
  5. Stir and place in the microwave until butter is completely melted.
  6. In an escargot dish, place two snails in each hole. 
  7. Place a small amount of mozzarella cheese on top of each one. 
  8. Place the mushroom cap over top of the snails. 
  9. Add half of the butter mixture over all of the mushroom tops. 
  10. Cover with more mozzarella cheese and the remainder of the butter mixture. Top with parmesan cheese.
  11. Bake in a 375 degree oven for approximately 12-15 minutes until the top is browned.
  12. Serve hot with French bread and slices of lemon.