Mushrooms with goats cheese

Cut out the central stalks and dig out a little of the mushroom to creat a cavity.

Fry the mushrooms in some butter and garlic to soften them for a few minutes. Remove and set aside. Meanwhile fry the shallots in garlic then mix in the pate and fry for a few minutes to heat the pate through.

Fill the mushrooms with the pate and then top with slices of the goats cheese. Sprinkle the breadcrumbs over the top and grill until the goats cheese starts to melt. Serve with a watercress salad dressed in some olive oil, vinegar and a little dijon mustard