Egg Stuffed Mushrooms

10 ingredients
7 steps

Ingredients

  • 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

Directions

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

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