Free Recipe Funghi Ripieni Con Lumache
Recipe Type: S Recipes
Recipe Preparation: bake
Cooking Ingredients for Funghi Ripieni Con Lumache Recipe
24 md Size fresh mushrooms;
-washed; dried, stems
-removed
3/4 lb Butter softened
24 Escargot; canned
2 tb White wine
Salt and pepper
3 Cloves garlic; peeled
1 tb Fresh lemon juice
2 tb Chopped parsley
Funghi Ripieni Con Lumache Preparation
1. Preheat oven to 350 F. 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. LELLO EAST 54TH STREET, MANHATTAN WINE: GAVI TENUTA SAN PIETRO From the <Micro Cookbook Collection of Italian Recipes>.
Cooking Temperature:
Recipe Serves: 4
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