Mushrooms Veronique Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |

Mushrooms Veronique

From Dorothy McNett's recipes at Select brown or white button style mushrooms large enough so that you can remove the stems and have room to place a seedless grape and top with cheese.

about 1/2 pound mushrooms, or 1-2 per person as desired
seedless grapes, one per mushroom cap
3 - 4 oz. organic cream cheese, room temperature (or Boursin cheese)
2 tablespoons snipped fresh chives
1/2 cup freshly grated Parmesan cheese

Preheat oven to 375 degrees. Using a mushroom brush, carefully clean each mushroom, removing the stems. Place a seedless grape into each one and arrange on a silicone lined baking sheet with sides. Blend the softened cream cheese with the chives and 1/4 cup of the Parmesan cheese, and then cover each mushroom with the mixture. Sprinkle with the remaining Parmesan cheese. Bake about 8 -10 minutes and serve.
OR, instead of baking in the oven, simply arrange the stuffed mushrooms on a glass or ceramic plate. A deviled egg plate works perfectly! Sprinkle with the parmesan and cook in microwave for about 3 minutes or until the mushrooms are hot and bubbly.

Recipe created 2015-02-28.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.