Recipe of the Week: Mushrooms Veronique


Yield: 60 appetizers, or “bites”

There is rarely a mushroom left when these appetizers are presented. Not only are they very simple to prepare, they are an excellent crowd offering. Considering allergies and diets, Mushrooms Veronique is high in protein and uses no shellfish, fin fish, meat or nuts.

60 white button or crema mushrooms, about 1 inch in diameter, stems removed

60 white seedless grapes, washed

15 ounces Boursin au Poivre cheese, at room temperature

1 cup clarified butter, warm

2 cups freshly grated Parmesan cheese

Preheat the oven to

425 degrees and line on large or two smaller baking sheets with parchment.

Brush the mushrooms gently with a soft brush or paper towels to clean. In a large vegetable steamer set over simmering water (or a bamboo steamer set over a wok), steam the mushrooms rounded-side up for 3 minutes, to rid them of excess water. Cool.

Place the mushrooms rounded side down on a wok surface and place on 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, and 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 and bake for 8 to 10 minutes, until golden brown. Serve at once.

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