Mushrooms Veronique

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READY IN: 1hr
SERVES: 60
UNITS: US

INGREDIENTS

Nutrition
  • 60
    white button mushrooms, about 1 inch in diameter, stems removed (save the stems for soup, if desired)
  • 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
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DIRECTIONS

  • Preheat the oven to 375° and line one large or two smaller baking sheets with baking parchment.
  • Brush the mushrooms gently with a soft brush or paper towels to clean.
  • Place the mushrooms rounded side down on a work surface and place one grape in the hollow of each cap.
  • Scoop up about 1-1/2 teaspoons of the Boursin, and mound it over each mushroom cap, smoothing and completely enclosing the grape.
  • Continue stuffing the remaining mushrooms.
  • Place the Parmesan in a shallow bowl.
  • With tongs, carefully dip each stuffed mushroom into the warm clarified butter, then dredge gently in the Parmesan.
  • Gently shake off any excess and reserve the remaining Parmesan for another use.
  • 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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