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Funghi Ripieni Con Lumache Lello+++fggt98b

A home-style Funghi Ripieni Con Lumache Lello+++fggt98b made with Butter Softened, Escargot, White Wine, Salt And Pepper, and Cl Garlic. Serves 4. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 3/4 lb
• 24
• 2 tbsp
• Salt and pepper
• 3
• 1 tbsp
• 2 tbsp

Method (preview)

1. 1

   EAST 54TH STREET, MANHATTAN WINE: GAVI TENUTA SAN PIETRO 1.

2. 2

   Preheat oven to 350 F. 2.

3. 3

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

4. 4

   Set aside.

5. 5

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

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.