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Mushrooms Veronique

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)443.344
Energy (kCal)3473.0
Carbohydrates (g)126.856
Total fats (g)131.7
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 375° and line one large or two smaller baking sheets with baking parchment. | 2. Brush the mushrooms gently with a soft brush or paper towels to clean. | 3. Place the mushrooms rounded side down on a work surface and place one grape in the hollow of each cap. | 4. Scoop up about 1-1/2 teaspoons of the Boursin, and mound it over each mushroom cap, smoothing and completely enclosing the grape. | 5. Continue stuffing the remaining mushrooms. | 6. Place the Parmesan in a shallow bowl. | 7. With tongs, carefully dip each stuffed mushroom into the warm clarified butter, then dredge gently in the Parmesan. | 8. Gently shake off any excess and reserve the remaining Parmesan for another use. | 9. Place the stuffed mushroom caps on the paper-lined baking sheet(s) and bake for 10-15 minutes, until golden brown. Serve at once. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    white button mushroom 60 1513.0 0.0 336.6 8.5
    white grape 60 washed seedless 1513.0 0.0 336.6 8.5
    black pepper boursin cheese 15 ounces 1513.0 0.0 336.6 8.5
    butter 1 cup clarified 1368.0 62.856 42.744 115.2
    parmesan cheese 2 cups grated 592.0 64.0 64.0 8.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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