Funghi Ripieni Con Lumache Lello
Yield
4 servingsPrep
15 minCook
30 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | each |
mushrooms
fresh, washed, dried, stems removed |
|
| ¾ | pound |
butter
softened |
|
| 24 | each |
snails
canned |
*
|
| 2 | tablespoons |
white wine
|
|
| 1 | x |
salt and black pepper
|
*
|
| 3 | each |
garlic cloves
peeled |
|
| 1 | tablespoon |
lemon juice
fresh |
|
| 2 | tablespoons |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | each |
mushrooms
fresh, washed, dried, stems removed |
|
| 340.2 | g |
butter
softened |
|
| 24 | each |
snails
canned |
*
|
| 3E+1 | ml |
white wine
|
|
| 1 | x |
salt and black pepper
|
*
|
| 3 | each |
garlic cloves
peeled |
|
| 15 | ml |
lemon juice
fresh |
|
| 3E+1 | ml |
parsley leaves
chopped |
|
Directions
Preheat oven to 350℉ (180℃).
Sauté mushroom caps in 4 tablespoons of butter for 3 to 4 minutes on each side or until golden brown. Set aside.
Sauté escargots in white wine and 4 tablespoons 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.
