FBD

EGG CHAMPIGNONS

GreekChickenEasy8 minBy Northstar

Ingredients

Servings
4
  • 24 each fresh mushrooms (about 1 1/2 inches diameter)
  • 6 each hard-cooked eggs*, finely chopped
  • 0.3 cup fine dry bread crumbs
  • 0.3 cup (1 oz.) crumbled blue cheese
  • 2 tbsp finely chopped green onion with top
  • 2 tbsp dry white wine or chicken broth
  • 2 tbsp butter, melted
  • 1 tbsp snipped fresh parsley OR 1/2 tablespoon parsley
  • 0.5 tsp garlic salt

Instructions

  1. 1

    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.

  2. 2

    Bake in preheated 450° F oven until heated through, about 8 to 10 minutes.Sprinkle with paprika, if desired.

Tags

greekthe-versatile-egg