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BUTTON MUSHROOM CAPS

  • Cooks . com
  • Aug 2, 2016
  • 1 min read

BUTTON MUSHROOM CAPS 12 med. size fresh mushrooms, about 1/2 pound 1 tbsp. vegetable oil 2 tsp. grated onion 1/4 c. liver pate, from a 4 1/2 oz. can 2 tbsp. chopped parsley 3 cherry tomatoes, quartered lengthwise

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

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