Funghi Ripieni Con Lumache Lello

1. 1

   Preheat oven to 350F (180C).

2. 2

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

3. 3

   Set aside.

4. 4

   Saute escargots in white wine and 4 tablespoons butter for 10 minutes.

5. 5

   Salt and pepper to taste.

6. 6

   Drain.

7. 7

   Fill each mushroom cap with a snail.

8. 8

   Place remaining butter, the garlic, and the lemon juice in a blender and make a paste.

9. 9

   Place a lump of paste on each mushroom and bake 10 minutes on a baking sheet.

10. 10

    Sprinkle with parsley.

11. 11

    Brown under broiler and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.