Champignons Veronique

1. 1

   1. Preheat the oven to 425u00b0F and line a large baking sheet with baking parchment.

2. 2

   2. In a large vegetable steamer set over simmering water (or a bamboo steamer set over a wok), steam the mushrooms round-side up for 3 minutes. Cool.

3. 3

   3. Place the mushrooms round-side down on a work surface and place one grape in the hollow of each cap. Scoop 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 Parmigiano-Reggiano in a shallow bowl. Carefully dip each stuffed mushroom into the warm clarified butter, and then dredge gently in the Parmigiano.

4. 4

   4. Place the stuffed/coated mushroom caps on the parchment-lined baking sheet(s) and bake for approximately 8-10 minutes, or until golden brown. Serve at once

* Per serving · 4 servings · Values may vary.

No additional tips available.