Title: Champignons Veroniques
Categories: Vegetable
Yield: 4 Servings

3 oz Cream cheese; at room temp.
1 Clove (small) garlic;
-finely minced
1/2 ts Minced parsley
1/2 ts Minced chives
1/2 ts Minced tarragon
1 dr Tobasco sauce
Salt and white pepper
6 Seedless green grapes
12 sm Mushrooms; stems removed
4 tb Butter; melted
3 oz 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 . Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.