• 12 medium sized cup mushrooms
  • 100g of brussels pate
  • 150g of cornflakes (crushed)
  • 1/2 beaten eggs
  • 25g flour


  • STEP 1
    remove the stalks from the mushrooms and chop the stalks up small then add them to the pate and mix in well and put to one side
  • STEP 2
    put the flour, egg, and crushed cornflakes into three seperate bowls
  • STEP 3
    peel the mushrooms carefully and fill each mushroom right to the top with the pate mix and smooth over the top
  • STEP 4
    cover each mushroom with the flour then dip into beaten egg then roll in crushed cornflakes to cover the mushroom then dip the mushroom again in beaten egg and back into crushed cornflakes and place on a baking tray
  • STEP 5
    put the tray into a preheated moderate oven for 10 to 15 mins (when mushrooms have turned golden brown
  • STEP 6
    remove from oven and serve 3 mushrooms per serving with a little salad and a crusty roll

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