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Funghi Ripieni Con Lumache Lello

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Submitted by Sherriann

YIELD

4 servings

PREP

15 min

COOK

30 min

READY

1 hrs

Ingredients

24 24
EACH EACH MUSHROOMS
fresh, washed, dried, stems removed
¾ 340.2
POUND G BUTTER
softened
24 24
EACH EACH SNAILS
canned *
2 3E+1
TABLESPOONS ML WHITE WINE
3 3
EACH EACH GARLIC CLOVES
peeled
1 15
TABLESPOON ML LEMON JUICE
fresh
2 3E+1
TABLESPOONS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 242g (8.5 oz)
Amount per Serving
Calories 675 93% from fat
 % Daily Value *
Total Fat 69g 107%
Saturated Fat 44g 219%
Trans Fat 0g
Cholesterol 183mg 61%
Sodium 500mg 21%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 9g
Vitamin A 45% Vitamin C 13%
Calcium 4% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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