Pate Stuffed Mushrooms

Photo: flickr user primalprogress

Ingredients

12 cups x Closed chestnut mushrooms

7 ounces Pate (my favourite is Brussels)

4 Sage leaves

1 tablespoon Chopped parsley

Melted butter

Breadcrumbs

Preparation

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 20-30 mins.