Mushrooms Veronique

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

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

Recipe

• 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.