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Рецепт Funghi Ripieni Con Lumache Lello

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Порций: 4

Ингредиенты

Cost per serving $0.89 view details
  • 24 med size fresh mushrooms washed, dry, stems removed
  • 3/4 lb butter softened
  • 24 x escargot, canned
  • 2 Tbsp. white wine salt and pepper
  • 3 cl garlic, peeled
  • 1 Tbsp. fresh lemon juice
  • 2 Tbsp. minced parsley

Инструкции

  1. EAST 54TH STREET, MANHATTAN WINE: GAVI TENUTA SAN PIETRO
  2. 1. Preheat oven to 350F.
  3. 2. Sauteemushroom caps in 4 tbs. of butter for 3 to 4 min on each side or possibly till golden. Set aside.
  4. 3. Sauteeescargots in white wine and 4 tbs. butter for 10 min. 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.
  5. 4. Place a lump of paste on each mushroom and bake 10 min on a baking sheet. Sprinkle with parsley. Brown under broiler and serve warm.

Nutrition Facts

Amount Per Serving %DV
Serving Size 96g
Recipe makes 4 servings
Calories 615  
Calories from Fat 607 99%
Total Fat 69.02g 86%
Saturated Fat 43.7g 175%
Trans Fat 0.0g  
Cholesterol 183mg 61%
Sodium 491mg 20%
Potassium 57mg 2%
Total Carbs 1.28g 0%
Dietary Fiber 0.2g 1%
Sugars 0.25g 0%
Protein 1.05g 2%
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