Yield: 1 serving

The sun-dried tomatoes in the pâté stuffing provide intense color and flavor in this appetizing dish.

Ingredients

• 1 portobello mushroom, stemmed
• 1 1/2 teaspoons tamari
• 1/4 cup Sunflower Seed and Sun-Dried Tomato Pâté
• 1/2 teaspoon minced fresh parsley, for garnish

 Equipment

• cutting board 
• chef’s knife, 8-inch
• teaspoon
• small bowl
• measuring spoons
• small bowl
• plate
• measuring cup
• rubber spatula

Use a teaspoon to remove enough of the inside of the mushroom cap to create a cavity for stuffing. Put the cap in a small bowl, sprinkle with the tamari, and turn several times until the cap is evenly coated. Let marinate for 5 to 30 minutes. Drain off excess tamari and pat the mushroom dry. Put the mushroom cap on a plate, with the inside of the cap facing up. Stuff with the pâté and garnish with the parsley. Serve immediately.

Stuffed Mushroom Appetizers: Replace the portobello mushroom with 8 cremini or button mushrooms and use an additional 1/2 teaspoon of tamari. Stuff each with 1 1/2 teaspoons of pâté. Yield: 4 servings.