Name: Donatello Italian Restaurants Lumache Farcite Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 cup snails (canned or cooked); 12 pieces mushroom caps; 2 tbs fresh parsley, chopped; 3 cloves garlic, minced; 4 tbs butter; 1 cup bread crumbs; 1 tsp salt; 1 tsp black pepper

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Snails baked in mushroom caps with parsley and garlic butter

Preheat your oven to 375°F (190°C). Clean the mushroom caps and remove the stems. Place the caps on a baking sheet.

Prepare the Mushroom Caps

In a skillet over medium heat, melt the butter and add the minced garlic. Sauté for about 1 minute until fragrant. Add the chopped parsley, salt, and black pepper, stirring to combine.

Make the Filling

Add the snails and bread crumbs to the skillet. Mix well until all ingredients are evenly incorporated.

Combine Ingredients

Spoon the snail filling into each mushroom cap, packing it in slightly.

Fill the Mushroom Caps

Bake in the preheated oven for 15-20 minutes or until the tops are golden brown.

Bake

Remove from the oven and let cool slightly before serving. Enjoy your Lumache Farcite warm!

Serve

snails (canned or cooked)

mushroom caps

fresh parsley, chopped

garlic, minced

butter

bread crumbs

salt

black pepper

Lumache Farcite

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Make Lumache Farcite Recipe in just 30m. Snails baked in mushroom caps with parsley and garlic butter

Lumache Farcite Recipe

Ingredients

Filling

Method

Preparation and Baking