| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Grains |
Philadelphia |
Vegetable |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
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