Funghi ripieni con lumache lello

1. East 54th street, manhattan wine: gavi tenuta san pietro Preheat oven to 350°F.
2. Sautei mushroom caps in 4 tbs. Of butter for 3 to 4 minutes on each side or until golden brown.
3. Set aside.
4. Saute escargots in white wine and 4 tbs. Butteri for 10 minutes.
5. Salti and pepper to taste.
6. Drain.
7. Fill each mushroom cap with a snail.
8. Place remaining butter, the garlic, and the lemon juice in a blender and make a paste.
9. Place a lump of paste on each mushroom and bake 10 minutes on a baking sheet.
10. Sprinkle with parsley.