---------- Recipe via Meal-Master (tm) v8.02
  
       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.
  
 -----

Plain Text Version of This Recipe for Printing or Saving