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Mushrooms in snails
This recipe treats mushrooms like snails, stuffed with a garlic, parmesan and parsley butter, then baked.
The result is amazing mushrooms, with a delicious taste of snail butter.
The result is amazing mushrooms, with a delicious taste of snail butter.
Last modified on: September 14th 2025
For 20 pieces, you will need:
- 1
20 buttons or field mushrooms - 2
100 g butter - 3
2 cloves garlic - 4
80 g Parmesan (Parmigiano Reggiano) - 5
50 g parsley - 6
1 tablespoon lemon juice - 7
Breadcrumbs - 8
Salt - 9
Pepper - Total weight: 665 grams
Times for this recipe
Preparation
30 min.
Cooking
20 min.
All in all
50 min.
When should you start or finish this recipe?
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Step by step recipe
Stage 1 - ⌛ 5 min.
Stage 2 - ⌛ 3 min.
Cut a slice off the top of each mushroom, to make it easier to keep it on the baking sheet during cooking.
Stage 3 - ⌛ 3 min.
Break or cut off the stems of the mushrooms.
You can use them, along with the slices from the previous step, in another recipe, such as mushroom duxelles.
You can use them, along with the slices from the previous step, in another recipe, such as mushroom duxelles.
Stage 4 - ⌛ 2 min.
Stage 5 - ⌛ 3 min.
Snail butter
Pour 100 g butter, 2 cloves garlic, 80 g Parmesan (Parmigiano Reggiano), salt and pepper into a blender.
Blend once.
Stage 6 - ⌛ 3 min.
Add 50 g parsley (leaves and stems), 1 tablespoon lemon juice and blend again to obtain a homogeneous mixture.
Stage 7 - ⌛ 5 min.
Place the snail butter in a piping bag and fill the inside of each mushroom generously.
Note: If you don't have a piping bag, use a small spoon.
Note: If you don't have a piping bag, use a small spoon.
Stage 8 - ⌛ 2 min.
Sprinkle the mushrooms with breadcrumbs.
Stage 9 - ⌛ 20 min.
Bake at 180°C (360°F) for about 20 minutes.
Stage 10
Enjoy warm or hot, with a dash of lemon juice or vinegar if desired.
Remarks
Parsley can be replaced or accompanied by other herbs, such as chervil or sage.
If you don't have breadcrumbs, sprinkle with grated Parmesan.
If you don't have breadcrumbs, sprinkle with grated Parmesan.
Keeping: Enjoy immediately.
Source: House, by Xavier Pincemin.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 6 g RDI=11 % | 3 g RDI=1 % | 15 g RDI=21 % | 183 kcal RDI=9 % | 767 kJ RDI=9 % |
| Per piece | 2 g RDI=4 % | 1 g RDI=0 % | 5 g RDI=7 % | 60 kcal RDI=3 % | 255 kJ RDI=3 % |
| Whole recipe | 46 g RDI=71 % | 24 g RDI=9 % | 104 g RDI=142 % | 1,218 kcal RDI=61 % | 5,102 kJ RDI=61 % |
How much will it cost?
For 20 pieces
6.50 €
Per piece
0.35 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Parmesan (Parmigiano Reggiano)
Parsley
Button or field mushrooms
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The 1 comment already posted on this recipe
(I also add a few chilli flakes for just a little bit of 'zip'!)