Mushrooms Veronique Recipe

Prepare mushrooms

Preheat the oven to 375°F (190°C). Clean the mushrooms by wiping gently with a damp cloth. Remove stems and hollow a small cavity in each cap (reserve stems for another use). Lightly brush the outside and inside of the caps with 1 tsp olive oil and place them on a small baking sheet or in a shallow baking dish, cavity up.

Make filling

In a bowl, combine 3 oz honey goat cheese, 2 oz softened cream cheese, 1 tablespoon finely minced shallot, 1 teaspoon chopped fresh thyme, 1 teaspoon lemon zest, 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Mix until smooth and homogenous. Fold in the halved grapes (1 cup) gently so they remain slightly intact but evenly distributed.

Stuff mushrooms

Using a spoon, divide the cheese-and-grape mixture evenly among the 4 mushroom caps, pressing lightly so the filling sits flush with the rim of each cap.

Prepare crust

In a small bowl, combine 1 oz grated Parmesan, 2 tablespoons panko breadcrumbs, 1 teaspoon melted butter, and 1 teaspoon black garlic powder. Stir until the crumbs are evenly coated with butter and the mixture holds together a bit.

Top mushrooms

Sprinkle an even layer of the Parmesan-panko mixture over each stuffed mushroom, pressing gently so it adheres to the cheese filling. Lightly brush or spray the tops with a touch of olive oil to help browning.

Bake

Bake in the preheated 375°F (190°C) oven for 15–18 minutes, until the mushroom caps are tender, the filling is set and the crust is golden. If you want a more browned crust, broil on high for 1–2 minutes watching carefully to avoid burning.

Sauté shallot

While mushrooms bake, heat 1 tablespoon unsalted butter in a small skillet over medium heat. Add 1 tablespoon finely minced shallot and sauté for 1–2 minutes until translucent but not browned.

Deglaze with wine

Add 1 fl oz dry white wine to the pan to deglaze, scraping any fond from the pan. Let the wine reduce by about half, 1–2 minutes.

Finish sauce

Add 1 fl oz stock and 1 oz heavy cream. Stir and simmer gently for 2–3 minutes until slightly thickened. Add 1 teaspoon lemon juice, 1/2 teaspoon freshly ground black pepper and 1/4 teaspoon salt. Taste and adjust seasoning. Remove from heat and stir in 1 teaspoon chopped fresh parsley.

Keep warm

Keep the sauce warm on very low heat or transfer to a small warmed sauce dish while mushrooms finish baking.

Remove mushrooms from oven and let rest for 1–2 minutes. Place each mushroom on a serving plate and spoon a little of the warm white wine cream sauce onto the plate (or lightly drizzle over each mushroom).

Dust each mushroom lightly with additional black garlic powder (about 1/4 tsp divided) for aroma and color. Garnish with microgreens or extra thyme and a sprinkle of chopped parsley.

Serve immediately while warm.