Egg Stuffed Mushrooms
- 24 large fresh mushrooms, about 1 1/2 inches diameter
- 6 hard-boiled eggs, finely chopped
- 1/4 cup fine dry breadcrumb
- 1/4 cup crumbled blue cheese (1 oz)
- 2 tablespoons finely chopped green onions, with tops
- 2 tablespoons dry white wine or 2 tablespoons chicken broth
- 2 tablespoons butter, melted
- 1 tablespoon snipped fresh parsley or 1/2 tablespoon parsley flakes
- 1/2 teaspoon garlic salt
- paprika
- Preheat oven to 450u0b0F.
- Remove stems from mushrooms and set aside for another use.
- In medium bowl, stir together eggs, crumbs, cheese, onion, wine, butter, parsley, and garlic salt until well combined.
- Fill each mushroom cap with 1 rounded tablespoon of egg mixture.
- Place filled caps on lightly greased baking sheet.
- Bake until heated through, about 8 to 10 minutes.
- Sprinkle with paprika.
fresh mushrooms, eggs, breadcrumb, blue cheese, green onions, white wine, butter, parsley, garlic salt, paprika
Taken from www.food.com/recipe/egg-stuffed-mushrooms-38901 (may not work)