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Credit: Arnaud's Restaurant, New Orleans
The National Culinary Review, June 2015
60 white button or crema mushrooms,
about 1-inch in diameter, stems removed
60 green seedless California grapes, rinsed
15 oz. Boursin Au Poivre soft cheese, room temperature
1 cup clarified butter, warm
2 cups freshly grated Parmesan cheese
1. Preheat oven to 425°F. Line one large or two small baking sheets with parchment paper.
2. Brush mushrooms gently with soft brush or paper towel to clean. In large vegetable steamer over simmering water (or bamboo steamer over wok), steam mushrooms, rounded side up, for 3 minutes. Cool.
3. Place mushrooms, rounded side down, on work surface; place 1 grape in hollow of each cap. Scoop about 1½ t. Boursin; mound over each mushroom cap, smoothing and completely enclosing grape. Continue stuffing remaining mushrooms. Put Parmesan in shallow bowl. With tongs, dip each stuffed mushroom in warm clarified butter; dredge in Parmesan, shake off excess.
4. Place stuffed mushroom caps on paperlined baking sheet; bake 8-10 minutes until golden-brown.
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