Serves 6 as a first course.
Trim 12 very large mushrooms, break off the stems and reserve the caps.
Chop the stems fine, put them in a bowl and combine them with:
1/2 C. grated fontina cheese
1/4 C. liver pate
2 T. sour cream
1 tsp. chopped chives
1/2 tsp. Worcestershire.
Coat a heavy skillet with 2 T. butter and add the mushroom caps, arranging them rounded side up in one layer.
Sprinkle them with the juice of 1/2 a lemon, 1/4 tsp. salt and pepper to taste.
Cover the mushrooms with a buttered round of wax paper and the lid and steam them for 6-8 minutes.
Transfer them to a small bowl, cover them with a buttered round of wax paper and let cool.
Turn the mushroom caps hollow side up, season them if needed and fill them with the stuffing, mounding it.
Put the mushrooms in a shallow baking dish, broil them in a heated broiler 5" from the heat for 2-3 minutes or until they are browned and serve them immediately.