Mushrooms Veronique

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Recipe by Penny Stettinius

This is my favorite appetizer from Arnaud's Restaurant in New Orleans. I serve this at parties all the time. So easy to make and such great reviews. Hot, melt in your mouth, cheesy, and creamy, with a sweet surprise in the end!

Ingredients Nutrition

  • 60 white button mushrooms, about 1 inch in diameter, stems removed (save the stems for soup, if desired)
  • 60 white seedless grapes, washed
  • 15 ounces black pepper boursin cheese, boursin au poivre soft cheese, at room temperature (three 5 ounce packages)
  • 1 cup clarified butter, warm
  • 2 cups freshly grated parmesan cheese


  1. Preheat the oven to 375° and line one large or two smaller baking sheets with baking parchment.
  2. Brush the mushrooms gently with a soft brush or paper towels to clean.
  3. Place the mushrooms rounded side down on a work surface and place one grape in the hollow of each cap.
  4. Scoop up about 1-1/2 teaspoons of the Boursin, and mound it over each mushroom cap, smoothing and completely enclosing the grape.
  5. Continue stuffing the remaining mushrooms.
  6. Place the Parmesan in a shallow bowl.
  7. With tongs, carefully dip each stuffed mushroom into the warm clarified butter, then dredge gently in the Parmesan.
  8. Gently shake off any excess and reserve the remaining Parmesan for another use.
  9. Place the stuffed mushroom caps on the paper-lined baking sheet(s) and bake for 10-15 minutes, until golden brown. Serve at once.

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