Funghi Ripieni Con Lumache Lello+++Fggt98B

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Title: FUNGHI RIPIENI CON LUMACHE LELLO+++FGGT98B
Categories: Appetizers, Boiled, Italian
Yield: 4 servings

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

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

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