12 med. size fresh mushrooms, about 1/2 pound
1 tbsp. vegetable oil
2 tsp. grated onion
1/4 c. liver pate, from a 4 1/2 oz. can
2 tbsp. chopped parsley
3 cherry tomatoes, quartered lengthwise

Wipe mushrooms well with a damp cloth. Remove stems and chop. Set aside from making filling in step 3.

Saute mushroom caps in vegetable oil in a medium size frying pan 2 minutes, or just until heated through; place on a plate. Saute chopped stems with grated onion just until soft in same pan; place in a small bowl; stir in liver pate and parsley. Pile into mushroom caps. Garnish each with a quartered cherry tomato. Chill until serving time. Makes 1 dozen.