Funghi Ripieni Con Lumache Lello

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Servings: 4 Difficulty: Advanced
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Savory stuffed mushrooms filled with tender snails in a garlic herb butter sauce
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This elegant Italian appetizer combines earthy mushrooms with tender canned snails, creating a rich and savory bite perfect for entertaining. The mushrooms are sautéed in butter until golden, then filled with snails cooked in white wine and garlic. A creamy herb butter paste adds a burst of fresh flavor and moisture. While the original tags suggested this was a dessert, the ingredients clearly point to a classic savory starter or main course. It pairs beautifully with a crisp white wine like Gavi. Ideal for dinner parties or special occasions, this dish offers a sophisticated taste of Italy without requiring complex techniques.

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Funghi Ripieni Con Lumache Lello

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 132.0

Description

This elegant Italian appetizer combines earthy mushrooms with tender canned snails, creating a rich and savory bite perfect for entertaining. The mushrooms are saut&# 195;©ed in butter until golden, then filled with snails cooked in white wine and garlic. A creamy herb butter paste adds a burst of fresh flavor and moisture. While the original tags suggested this was a dessert, the ingredients clearly point to a classic savory starter or main course. It pairs beautifully with a crisp white wine like Gavi. Ideal for dinner parties or special occasions, this dish offers a sophisticated taste of Italy without requiring complex techniques.

Ingredients

Directions

  1. Preheat oven to 350°F (175°C).
  2. Wash the mushrooms, dry them thoroughly, and remove the stems. Set the caps aside.
  3. In a large skillet, melt 4 tablespoons of butter over medium heat.
  4. Sauté the mushroom caps in the butter for 3 to 4 minutes on each side, or until golden brown. Remove from pan and set aside.
  5. In the same skillet, add the drained escargot, white wine, and 4 tablespoons of butter.
  6. Sauté the escargot for 10 minutes, seasoning with salt and pepper to taste. Drain any excess liquid.
  7. Place the remaining softened butter, garlic cloves, and lemon juice in a blender.
  8. Blend until a smooth paste forms.
  9. Fill each mushroom cap with a snail.
  10. Top each stuffed mushroom with a dollop of the garlic butter paste.
  11. Arrange the mushrooms on a baking sheet and bake for 10 minutes.
  12. Sprinkle with chopped parsley.
  13. Broil for 1 to 2 minutes until lightly browned and bubbly. Serve hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 132.0kcal
% Daily Value *
Total Fat 1.8g3%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 30.0mg2%
Total Carbohydrate 19.8g7%
Dietary Fiber 6.0g24%
Sugars 12.0g
Protein 18.6g38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: stuffed mushrooms, snails, escargot, garlic butter, italian appetizer, lello, funghi ripieni, white wine, garlic, parsley, lemon, party food, dinner party, seafood, mushrooms, baked, broiled, savory, classic, entertaining
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