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

1. Preheat oven to 450u0b0F.
2. Remove stems from mushrooms and set aside for another use.
3. In medium bowl, stir together eggs, crumbs, cheese, onion, wine, butter, parsley, and garlic salt until well combined.
4. Fill each mushroom cap with 1 rounded tablespoon of egg mixture.
5. Place filled caps on lightly greased baking sheet.
6. Bake until heated through, about 8 to 10 minutes.
7. 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)