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Monday, February 12, 2007

Cooking Recipe: Pâté-stuffed Mushrooms!

24 Appetizers
  • 24 large mushrooms
  • 4 oz (115 g) liver pâté, softened
  • 1 shallot, finely shopped
  • 2 tablespoons (30 ml) bread cumbs
  • ½ cup (125 ml) Brick cheese, grated
Preheat oven to 400°F (205°C). Remove mushrooms stems, reserving caps. Coarsley chop stems. In a bowl, mix stems with liver pâté, shallot and bread crumbs. Stuff mushrooms caps with pâté mixture. Sprinkle with cheese. Cook in the oven 5 minutes and you`re ready to serve!

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