Champignons Veronique

Name: Champignons Veronique
Ingredients: 60 white button mushrooms about 1-inch in diameter, stems removed; 60 grapes white seedless; 15 ounces Boursin au Poivre, at room temperature; 1 cup clarified butter warm; 2 cups Parmigiano Reggiano freshly grated

5 ingredients

4 steps

Ingredients

60 white button mushrooms about 1-inch in diameter, stems removed
60 grapes white seedless
15 ounces Boursin au Poivre, at room temperature
1 cup clarified butter warm
2 cups Parmigiano Reggiano freshly grated

Directions

1

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