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Funghi Ripieni Con Lumache Lello+++Fggt98 B

Funghi Ripieni Con Lumache Lello+++fggt98 B recipe image
These elegant stuffed mushrooms combine earthy fresh caps with tender canned escargots, bound together by a rich garlic and lemon butter paste. The dish offers a luxurious texture contrast between the firm mushroom and soft snail, enhanced by bright citrus notes and fresh parsley. Ideal as an appetizer for dinner parties or a sophisticated light meal, this recipe captures classic Italian flavors. It is simple to assemble yet impressive enough for special occasions. The savory garlic butter sauce adds depth, making each bite flavorful and satisfying without being overly heavy.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 132.0
Dietary: Gluten-free, Vegetarian
Description
These elegant stuffed mushrooms combine earthy fresh caps with tender canned escargots, bound together by a rich garlic and lemon butter paste. The dish offers a luxurious texture contrast between the firm mushroom and soft snail, enhanced by bright citrus notes and fresh parsley. Ideal as an appetizer for dinner parties or a sophisticated light meal, this recipe captures classic Italian flavors. It is simple to assemble yet impressive enough for special occasions. The savory garlic butter sauce adds depth, making each bite flavorful and satisfying without being overly heavy.
Ingredients
  • 24 medium fresh mushrooms, stems removed
  • 0.75 lb butter, softened
  • 24 whole canned escargot
  • 2 tbsp white wine
  • to taste salt and pepper
  • 3 cloves garlic, peeled
  • 1 tbsp fresh lemon juice
  • 2 tbsp chopped fresh parsley
Directions
  1. 1
    Preheat oven to 350ðF (175ðC).
  2. 2
    Wash and dry the mushrooms, then remove the stems.
  3. 3
    Heat 4 tablespoons of butter in a large skillet over medium heat.
  4. 4
    Sauté mushroom caps for 3 to 4 minutes on each side until golden brown.
  5. 5
    Remove mushrooms from skillet and set aside.
  6. 6
    In the same skillet, add remaining 4 tablespoons of butter and white wine.
  7. 7
    Add canned escargot to the skillet and sauté for 10 minutes.
  8. 8
    Season escargot with salt and pepper to taste, then drain excess liquid.
  9. 9
    Fill each mushroom cap with one escargot.
  10. 10
    Blend remaining softened butter, garlic cloves, and lemon juice in a blender until smooth paste forms.
  11. 11
    Place a small lump of the garlic butter paste on top of each stuffed mushroom.
  12. 12
    Arrange mushrooms on a baking sheet and bake for 10 minutes.
  13. 13
    Sprinkle with chopped parsley.
  14. 14
    Broil briefly until tops are lightly browned, then 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.

Note

For a vegetarian variation, omit the escargot and fill mushrooms with a mixture of sautéed spinach, ricotta, and herbs.

Choose firm, fresh button or cremini mushrooms for best texture and flavor absorption.

This dish pairs well with a crisp white wine such as Gavi Tenuta San Pietro.

Serve immediately after broiling to maintain the warmth and crispness of the butter topping.

Keywords: stuffed mushrooms, escargot, snails, garlic butter, italian appetizer, funghi ripieni, lumaconi, lemon butter, parsley, white wine, baked mushrooms, dinner party, seafood, vegetarian option, garlic, herbs, savory, elegant, quick meal, comfort food
Read it online: https://www.chefs-mate.com/recipe/funghi-ripieni-con-lumache-lellofggt98-b/