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Title: Funghi Ripieni Con Lumache Lello+++fggt98b
Categories: Appetizer
Yield: 4 Servings

24 Med Size fresh mushrooms
  Washed, dried, stems removed
3/4lbButter softened
24 Escargot, canned
2tbWhite wine
  Salt and pepper
3 Cl Garlic, peeled
1tbFresh lemon juice
2tbChopped 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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