- 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
- Preheat oven to 400 ºF (205 ºC).
- Remove mushroom stems, reserving caps. Coarsely chop stems.
- In a bowl, mix stems with liver pâté, shallot and bread crumbs.
- Stuff mushroom caps with pâté mixture. Sprinkle with cheese. Cook in oven 5 minutes. Serve.
Share & Print
0 0 100 0