Funghi Ripieni Con Lumache Lello+++Fggt98b Recipe

Step 1

Preheat oven to 350 F.

Step 2

Saute mushroom caps in 4 tbs. of butter for 3 to 4 minutes on each side or until golden brown. Set aside.

Step 3

Saute escargots in white wine and 4 tbs. butter for 10 minutes. Salt and pepper to taste. Drain. Fill each mushroom cap with a snail. Place remaining butter, the garlic, and the lemon juice in a blender and make a paste.

Step 4

Place a lump of paste on each mushroom and bake 10 minutes on a baking sheet. Sprinkle with parsley. Brown under broiler and serve hot.

Things You'll Need

  • 24 Med Size fresh mushrooms
  • Washed, dried, stems removed
  • 3/4lb Butter softened
  • 24 Escargot, canned
  • 2tb White wine
  • Salt and pepper
  • 3 Cl Garlic, peeled
  • 1tb Fresh lemon juice
  • 2tb Chopped parsley

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