Pâté-Stuffed Mushrooms

Welcoming guests into your home for a special occasion often involves crafting an entertaining menu that will appeal to the masses. However, it also is essential to have options for those who may have dietary restrictions.
Vegan diets are surging in popularity as health concerns, climate change and animal welfare are driving many people to turn to plant-based diets. It stands to reason that someone who has adopted a vegan lifestyle may be coming to dinner sometime soon, and it is important to offer foods such guests can enjoy.
This recipe for “Pâté-Stuffed Mushrooms,” from “Plant-Based Gourmet” (Apollo Publishers) by Chef Suzi Gerber can be served as a tasty appetizer or even serve as a plant-based main course.

Pâté-Stuffed Mushrooms
Makes 8 to 10 mushrooms

8 ounces medium cremini mushrooms (with caps larger than a silver dollar), stems removed and reserved for pâté
1⁄4 cup balsamic vinegar
1⁄4 cup avocado oil
 Pinch salt

Pâté
1 cup walnuts, toasted
 Stems from 8 ounces medium cremini mushrooms, roasted
1⁄4 white onion
4 garlic cloves
1⁄2 teaspoon dried tarragon
1⁄8 teaspoon lemon zest
 Pinch nutmeg powder
 Pinch salt
 Pinch black pepper
1 tablespoon tamari or soy-free sauce

1. Combine the mushrooms with the balsamic vinegar, avocado oil and salt in a zip-top bag; seal, and let sit at room temperature for 30 minutes, flipping every 5 minutes.
2. Preheat oven to 350 F.
3. Combine all the pâté ingredients in a food processor and process until all ingredients reach a consistent small dice, the size of coarse sea salt.
4. Place the mushrooms open side down on a baking sheet lined with parchment paper. Roast for 12 minutes, flipping after 8 minutes.
5. To serve the pâté warm, remove the mushrooms, fill with the pâté, and return to the warm oven for 2 to 4 minutes; otherwise, let the mushrooms cool, then fill with the pâté and serve at room temperature.