Funghi Ripieni Con Lumache Lello

1 hours Prep: 15 minutes Cook: 30 minutes

675 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

24	each	mushrooms	fresh, washed, dried, stems removed
3/4	pound	butter	softened
24	each	escargot	canned
2	tablespoons	white wine
1	x	salt and black pepper
3	each	garlic clove	peeled
1	tablespoon	lemon juice	fresh
2	tablespoons	parsley leaves	chopped

Directions

Preheat oven to 350 degrees F.

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

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.

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.

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Nutrition Facts

Serving Size 242g

Amount per Serving

Calories 675 93% of calories from fat

	% Daily Value*
Total Fat 69.0g	107%
Saturated Fat 44.0g	219%
Trans Fat 0.0g
Cholesterol 183mg	61%
Sodium 500mg	21%
Total Carbohydrate 7.0g	2%
Dietary Fiber 1.0g	5%
Sugars 2.0g
Protein 5.0g	9%

Vitamin A	45%		Vitamin C	13%
Calcium	4%		Iron	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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This was a good recipe for my 14 year-old to try for his global studies class. Not too ethnically different for an american teen-ager's taste buds. At least they didn't say yuck right away to the ingredients. Thanks for having such a great site!