Recipe - Champignons Veroniques

3 ounce Cream cheese; at room temp.
1 Clove (small) garlic;
finely minced
One half teaspoon Minced parsley
One half teaspoon Minced chives
One half teaspoon Minced tarragon
1 dr Tobasco sauce
Salt and white pepper
6 Seedless green grapes
12 small Mushrooms; stems removed
4 tablespoon Butter; melted
3 ounce 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, http://www.erols.com/hosey.