Mushrooms Véronique Recipe
Baked fresh mushroom caps stuffed with grapes and Boursin cheese encrusted in fresh Parmigiano-Reggiano.
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Ingredients
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Stuffed Mushroom Caps
Method
Preparation Steps
- 1
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 2
Prepare the Mushroom Caps
Clean the mushroom caps gently with a damp cloth and remove the stems. Place the caps on a greased baking sheet.
- 3
Make the Filling
In a mixing bowl, combine the Boursin cheese, chopped seedless grapes, chopped fresh parsley, salt, and black pepper. Mix until well combined.
- 4
Stuff the Mushrooms
Fill each mushroom cap generously with the cheese and grape mixture.
- 5
Add Cheese Topping
Grate the Parmigiano-Reggiano cheese and sprinkle it over the stuffed mushroom caps.
- 6
- 7
Bake
Bake in the preheated oven for about 20-25 minutes, or until the mushrooms are tender and the cheese is golden and bubbly.
- 8
Serve
Remove from the oven, let cool slightly, and serve warm as an appetizer.
