Pâté-stuffed Mushrooms Recipe

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Ingredients

  • 24-large mushrooms
  • 4-ounces (115 g) liver pâté, softened
  • 1-shallot, finely chopped
  • 2-tbsp (30 ml) bread crumbs
  • 1/2-cup (125 ml) Brick cheese, grated
  1. Preheat oven to 400 ºF (205 ºC).
  2. Remove mushroom stems, reserving caps. Coarsely chop stems.
  3. In a bowl, mix stems with liver pâté, shallot and bread crumbs.
  4. Stuff mushroom caps with pâté mixture. Sprinkle with cheese. Cook in oven 5 minutes. Serve.

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