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EGG CHAMPIGNONS
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4 large fresh mushrooms (about 1 1/2 inches diameter)
hard−cooked eggs*, finely chopped
/4 cup fine dry bread crumbs
/4 cup (1 oz.) crumbled blue cheese
tablespoons finely chopped green onion with top
tablespoons dry white wine or chicken broth
tablespoons butter, melted
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tablespoon snipped fresh parsley OR 1/2 tablespoon parsley
flakes
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1/2 teaspoon garlic salt
Paprika, optional
Remove stems from mushrooms and set aside for another use.Set
mushroom caps aside.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 in preheated 450° F oven until heated through, about 8 to 10
minutes.Sprinkle with paprika, if desired.
EGG CHAMPIGNONS
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