Champignons veroniques

Yield: 4 Servings

Measure Ingredient
3 ounces Cream cheese; at room temp.
1 Clove (small) garlic; finely minced
½ teaspoon Minced parsley
½ teaspoon Minced chives
½ teaspoon Minced tarragon
1 drop Tobasco sauce
Salt and white pepper
6 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.

LA TERRASSE

SANSOM STREET, PHILADELPHIA

WINE: DELAFORCE PORTO BRANCO

From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .

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