Pâté-Stuffed Mushrooms

0 Reviews

SERVINGS

30

PREP TIME

10 min

TOTAL TIME

30 min

GLUTEN FREE

YES

Made with authentic, creamy Jones liver sausage, these stuffed mushrooms have a rich, old-school dinner party vibe that we’re totally loving.

This recipe is made with Jones Liver Sausage.

Braunschweiger Liverwurst Chub Regular 8oz
ingredients
30 mushroom caps, precooked
1 container stock
1/2 small onion, minced
Mushroom stems, minced
2 tablespoons butter
4 oz. Jones Dairy Farm Braunschweiger
1 tablespoon lemon juice
1/4 teaspoon seasoned salt
Freshly ground pepper to taste
DIRECTIONS
Preheat the oven to 425°F.

Boil mushroom caps in stock for 7-8 minutes to precook.

While mushroom caps precook, sauté onion and mushroom stems in butter. Mix with well-mashed Braunschweiger and lemon juice, salt and pepper.

Fill mushroom caps with mixture, dot with butter and bake for 5 minutes or until brown on top.

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Ingredients

30 mushroom caps, precooked
1 container stock
1/2 small onion, minced
Mushroom stems, minced
2 tablespoons butter
4 oz. Jones Dairy Farm Braunschweiger
1 tablespoon lemon juice
1/4 teaspoon seasoned salt
Freshly ground pepper to taste

Directions

Preheat the oven to 425°F.

Boil mushroom caps in stock for 7-8 minutes to precook.

While mushroom caps precook, sauté onion and mushroom stems in butter. Mix with well-mashed Braunschweiger and lemon juice, salt and pepper.

Fill mushroom caps with mixture, dot with butter and bake for 5 minutes or until brown on top.