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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.
50 min.
Easy
6.50 €
20 pieces
9 IngredientsLast 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.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 50 RDI=20 % | 20 RDI=2 % | 100 RDI=20 % | 1,220 RDI=60 % | 5,100 RDI: 60 % |
| Per 100 g | 6 RDI=3 % | 3 RDI=0 % | 20 RDI=2 % | 180 RDI=9 % | 770 RDI: 9 % |
| Per piece | 2 RDI=1 % | 1 RDI=0 % | 5 RDI=1 % | 60 RDI=3 % | 260 RDI: 3 % |
How much will it cost?
- For 20 pieces : 6.50 €
- Per piece : 0.35 €
Change currency:
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)
Butter
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Parmesan (Parmigiano Reggiano)
Like these other recipes: Spinach and chick peas "à la milanaise", Roast Brussels sprouts with sage and lemon, Gratin of purple artichokes, Mint and pea pesto, Tomato feuilleté with pesto, ... See them all 64
Parsley
Like these other recipes: Bistro-style beetroot salad, Winter cauliflower tabbouleh, Tomatoes Provençal, Grilled ham and bechamel sandwiches, Fish terrine with spinach and tomatoes, ... See them all 164
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'!)