Egg Champignons
By: Andie Mitchell
Published: Friday, February 12, 2010 - 12:31am

Ingredients




24 lrgs fresh mushrooms - (abt 1 ½" dia)
6 hard-cooked eggs finely chopped
1 cup bread crumbs
1/4 cup crumbled blue cheese - (1 oz)
2 tablespoons finely-chopped green onion with top
2 tablespoons dry white wine or chicken broth
2 tablespoons butter melted
1 tablespoon snipped fresh parsley (or 1/2 tbsp dried parsley flakes)
teaspoon garlic salt
Paprika (optional)

Preparation

1 Preheat oven to 450 degrees. 2 Remove stems from mushrooms and discard or set aside for another use. Set mushroom caps aside. 3 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. 4 Bake in preheated 450 degree oven until heated through, about 8 to 10 minutes. Sprinkle with paprika, if desired.