paté-stuffed mushrooms




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Cook Time

Crunchy on the outside, creamy on the inside, these morsels make a lovely rustic canapé. You can use my Chicken & Brandy Paté or your favourite store-bought paté.



For the paté-stuffed mushrooms

  • 24 button mushrooms — cleaned and stalks removed
  • 100g chicken paté
  • 1 cup panko breadcrumbs
  • ¼ teaspoon garlic salt
  • ¼ teaspoon ground black pepper
  • ½ cup flour
  • 1 egg — beaten
  • Cooking oil, for frying


For the paté-stuffed mushrooms

  • Fill each mushroom with ½–1 teaspoon of paté.
  • Combine the breadcrumbs, garlic salt and pepper in a shallow bowl.
  • Place the flour and egg in 2 separate bowls.
  • Roll each mushroom in the flour, then the egg, then the breadcrumbs to coat.
  • Pan-fry or deep-fry the mushrooms in batches until golden brown.
  • Drain on paper towels and serve as a warm canapé.