Escargots a la Brenda

May 11, 2023May 11, 20230 3

Delicious Escargots a la Brenda recipe for dinner tonight

by The Chefin Appetizer

Prep

15 min

Cook

20-25 min

Ready In

40 min

Level

Easy

Rating

Ingredients

	1 can escargot , drained , rinsed , cleaned ( I always buy the big ones )
	mushroom cap ( however many you need , and I keep the tails for an omelet )
	1/2 lb of semi-salted butter
	4 cloves garlic , minced ( or more )
	1 slice of swiss emmenthaler cheese
	fresh grated parmesan cheese

Nutrision Information

Servings Per Recipe

Calories

450

Sugar

Fat

45g

Escargots a la Brenda is a classic French dish that is often served as an appetizer. The escargot are cooked in a butter and garlic sauce and topped with cheeses before being baked in the oven. This dish is perfect for anyone looking to try something new and flavorful. While escargot can be an acquired taste, the addition of cheese and garlic makes this dish delicious and enjoyable for all.

Instructions

1.	Soften the butter in a large bowl.
2.	Add the minced garlic to the bowl and mix well.
3.	Add the escargot and mushroom caps to the bowl and mix well.
4.	Grease a baking dish and place the escargot and mushroom caps in it.
5.	Top each mushroom cap with a thin slice of swiss emmenthaler cheese and a sprinkle of fresh grated parmesan cheese.
6.	Bake in the oven at 350 degrees Fahrenheit for 20-25 minutes, until cheeses are melted and bubbly and escargot is heated through.
7.	Serve and enjoy!

PROS

This dish is a unique and flavorful appetizer that is sure to impress your guests.

The combination of garlic, cheese, and escargot is rich and delicious.

CONS

Escargot can be an acquired taste and may not be well-liked by some diners.

Additionally, this dish can be high in fat due to the butter and cheese used in the recipe.

HEALTH & BENEFITS

While escargot is not a common food in many cultures, it is high in protein and low in calories.
The garlic used in this recipe may also have potential health benefits, including boosting the immune system.