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Pate Stuffed Mushrooms

Chef.at.Home's picture
Ingredients
  Mushrooms 12 Medium
  Vegetable oil 1 Tablespoon
  Grated onion 2 Teaspoon
  Liver pate 1 Can (10 oz)
  Chopped parsley 2 Tablespoon
  Cherry tomatoes 3 , quartered
Directions

1. Wipe mushrooms well with a damp cloth. Remove stems and chop stems only. Set aside for making filling in Step 3.
2. Saute mushroom caps in vegetable oil in a medium-size skillet 2 minutes, or just until heated through; place on a plate.
3. Saute chopped stems with grated onion just until soft in same pan; place in a small bowl; stir in liver pate and parsley.
4. Pile into mushroom caps. Garnish each with a quartered cherry tomato. Chill until serving time.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Mushroom
Interest: 
Healthy

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