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Ingredientes
- 24 escargot (1 can)
- White wine
- 1/4 c. Panchetta, cooked & finely minced
- 24 lg. mushrooms
- 2 sticks butter
- 2/3 c. minced garlic
- 1/2 c. minced parsley
- 2 T Dijon mustard
- Dash Worcestershire sauce
- 1/3 c. finely minced almonds
- 2 teaspoon white pepper
Direcciones
- Simmer escargot in white wine for 30 seconds. Drain and set aside. Divide Panchetta among mushroom caps. Top with escargot. Put together remaining ingredients. Cover each escargot with mix. Bake at 500 degrees for 10 min. Serve with French bread slices.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 154g | |
| Recipe makes 6 servings | |
| Calories 330 | |
| Calories from Fat 281 | 85% |
| Total Fat 32.09g | 40% |
| Saturated Fat 19.49g | 78% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 248mg | 10% |
| Potassium 405mg | 12% |
| Total Carbs 8.78g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 1.83g | 1% |
| Protein 4.66g | 7% |
