Funghi Ripieni Con Lumache Lello

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Time to Prepare this Recipe 1 hours Prep: 15 minutes Cook: 30 minutes
Calories Per Serving and Nutrition Information 675 calories per serving view nutrition facts
# of servings this recipe makes 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 69.0g107%
 Saturated Fat 44.0g219%
 Trans Fat 0.0g
Cholesterol 183mg61%
Sodium 500mg21%
Total Carbohydrate 7.0g2%
 Dietary Fiber 1.0g5%
 Sugars 2.0g
Protein 5.0g9%
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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