Try these delicious Mushroom caps stuffed with Boursin cheese, white seedless grapes and Parmesan cheese.

Ingredients:

Serves 6

36 medium mushrooms (1 lb.)
36 white seedless grapes (1/4-lb.)
10 oz. Boursin cheese
1 cup unsalted butter, melted (2 sticks)
2 cups grated parmesan cheese
freshly-ground black pepper

Directions:

1. Remove stems from mushrooms and place a grape in hollow of each mushroom cap.
   
2. With a pastry bag, cover grape completely with Boursin.
   
3. Carefully dip completely in melted butter and roll it in the grated Parmesan.
   
4. Place mushrooms on baking sheet.
   
5. Refrigerate for 15 minutes.
   
6. Preheat oven to 400 degrees F.
   
7. Bake mushrooms for 15 minutes.
   
8. Top with a bit of black pepper and serve immediately.