Mushrooms Veronique

1. 1

   Preheat the oven to 375u00b0 and line one large or two smaller baking sheets with baking parchment.

2. 2

   Brush the mushrooms gently with a soft brush or paper towels to clean.

3. 3

   Place the mushrooms rounded side down on a work surface and place one grape in the hollow of each cap.

4. 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. 5

   Continue stuffing the remaining mushrooms.

6. 6

   Place the Parmesan in a shallow bowl.

7. 7

   With tongs, carefully dip each stuffed mushroom into the warm clarified butter, then dredge gently in the Parmesan.

8. 8

   Gently shake off any excess and reserve the remaining Parmesan for another use.

9. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.