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Stuffed paté mushrooms with golden crumbs

Whip up an appetiser no one will be able to resist with this delicious stuffed paté mushrooms recipe. Serve these crunchy, golden crumbed bites with a glass of icy cold beer
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This recipe first appeared in Food magazine.

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Ingredients

Method

1.Wipe the mushrooms clean, remove the stalks and use a teaspoon to fill each cap with about half a teaspoonof the paté.
2.Combine the breadcrumbs and sage leaves together in a bowl.
3.Place the flour and beaten egg into separate bowls. Dip each mushroom in the flour and then the beaten egg. Roll the dipped mushrooms in the combined breadcrumbs and sage leaves.
4.Heat the oil in a medium saucepan and deep-fry mushrooms a few at a time for 2-3 minutes until golden. Drain the mushrooms on paper towels and serve them warm as an appetiser.

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