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Ingredients
- 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
Directions
- EAST 54TH STREET, MANHATTAN WINE: GAVI TENUTA SAN PIETRO
- 1. Preheat oven to 350F.
- 2. Sauteemushroom caps in 4 tbs. of butter for 3 to 4 min on each side or possibly till golden. Set aside.
- 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.
- 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.
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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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