Funghi Ripieni Con Lumache Lello

Recipe Ingredients

24		Size fresh mushrooms (medium)
		Washed - dried, stems removed
3/4 lb	340g / 11oz	Butter softened
24		Escargot - canned
2 tablespoons	30ml	White wine
		Salt and pepper
3		Garlic - peeled
1 tablespoon	15ml	Fresh lemon juice
2 tablespoons	30ml	Chopped parsley

Recipe Instructions

1. Preheat oven to 350F.

2. Saute mushroom caps in 4 tbs. of butter for 3 to 4 minutes on each side or until golden brown. Set aside.

3. 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.

4. 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.

Source:
BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996

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