Recipe - Pate Stuffed Mushrooms

12 Closed cup chestnut
mushrooms
7 ounce Pate (my favourite is
Brussels)
4 Sage leaves
1 tablespoon Chopped parsley
Melted butter
Breadcrumbs

Remove stalks from 12 closed cup chestnut mushrooms. Finely chop the
stalks, then mix with 200g (7oz) of pate (my favourite is Brussels) Chop 4
sage leaves and a tbsp of chopped parsley. Brush the caps with melted
butter, the top with pate mixture , sprinkle mushrooms with breadcrumbs and
cook for 2030 mins.
Posted to recipeludigest Volume 01 Number 258 by CarickGirl@aol.com on Nov
15, 1997