Funghi ripieni con lumache lello Recipe

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Funghi ripieni con lumache lello

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Categories:	Appetizers, Fun & Easy, Italian, Tarts & Pies, Western European	Rating:	0
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Ingredients:

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

Procedures:

1	East 54th street, manhattan wine: gavi tenuta san pietro Preheat oven to 350°F.
2	Saute mushroom caps in 4 tbs.
3	Of butter for 3 to 4 minutes on each side or until golden brown.
4	Set aside.
5	Saute escargots in white wine and 4 tbs.
6	Butter for 10 minutes.
7	Salt and pepper to taste.
8	Drain.
9	Fill each mushroom cap with a snail.
10	Place remaining butter, the garlic, and the lemon juice in a blender and make a paste.
11	Place a lump of paste on each mushroom and bake 10 minutes on a baking sheet.
12	Sprinkle with parsley.
13	Brown under broiler and serve hot