Funghi Ripieni Con Lumache Lello

Yields:	4 servings
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	Preparation	15 minutes
	Cooking	30 minutes
	Ready In	1 hours

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Ingredients

24	each	mushrooms	fresh, washed, dried, stems removed
3/4	pound	butter	softened
24	each	escargot	canned
2	tablespoons	white wine
1	x	salt and black pepper
3	each	garlic clove	peeled
1	tablespoon	lemon juice	fresh
2	tablespoons	parsley leaves	chopped

Directions

Preheat oven to 350 degrees F.

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

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.

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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Member Review

Homestyle Scalloped Potatoes And Mushrooms

I tried this because I hac not hac scalloped potatoes for awhile. after making it I was disappointed becase of the way it looked. (not like Moms) It looked dry and not natural at all. I took some to work the next day and was completely surprised at the taste alone. Friends tasted it also and loved it so mauch they wanted the recipe. I still can't explain how much I did like this after it set over night.

Reviewed by danimac