Scrumptious stuffed mushrooms, juicy and full of flavour, they make for an easy appetiser. It’s easy to assemble and you can make them in advance. If you would like a little zing, try our spicy pâté.
- 8 large button mushrooms
- 2 chubs of Plantcraft pâté
- 1 small onion, diced
- 2 cloves of garlic, minced
- 4 tablespoons of bread crumb
- 2 tablespoons of vegan butter
- 1 teaspoon of marjoram
- Salt and pepper to taste
Remove and chop the stems of the mushrooms, placing the caps aside. In a skillet melt the vegan butter and sauté the onion for a few minutes. Add the mushroom stems, minced garlic, marjoram and stir for a few more minutes then remove from heat.
Poke the chubs, squeeze the pâté into a bowl and add the mushroom mixture. Stir well, gradually adding the bread crumbs. Place the mushroom caps on a baking tray and fill them with the mixture. Bake in pre-heated oven (350 F) for about 20 minutes.