Yield: 4 Servings
|3 ounces||Cream cheese; at room temp.|
|1 \N||Clove (small) garlic; finely minced|
|½ teaspoon||Minced parsley|
|½ teaspoon||Minced chives|
|½ teaspoon||Minced tarragon|
|1 drop||Tobasco sauce|
|\N \N||Salt and white pepper|
|6 \N||Seedless green grapes|
|12 smalls||Mushrooms; stems removed|
|4 tablespoons||Butter; melted|
|3 ounces||Hard cheese; grated|
Cream the cream cheese. Add the garlic, herbs, Tabasco, and salt and pepper to taste. Halve the grapes and place one half in each mushroom cap, cut side down. Fill the cap with cheese mixture. Roll the filled cap in butter and then in grated cheese. Place mushrooms on an ungreased baking sheet. Bake in a 400 degree oven for 15 minutes, or until golden brown.
Serve warm, with cocktails or aperitif.
SANSOM STREET, PHILADELPHIA
WINE: DELAFORCE PORTO BRANCO
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .