Prep 20 mins
Cook 25 mins
Egg-mazining 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
- Preheat oven to 450°F.
- Remove stems from mushrooms and set aside for another use.
- 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 until heated through, about 8 to 10 minutes.
- Sprinkle with paprika.
I made this as a main dish, using large portabella caps instead of small mushrooms. It turned out very well, everyone in the family loved them. This one is definitely a keeper!
A fabulous, low-fat mushroom-lovers’ recipe which is also very quick to make. And it’s been sitting around on Zaar for over three years - just waiting to be found! For me, a truly serendipitous find: I was checking out recipes already posted before posting a recipe. I subbed a grated tasty cheese for the blue cheese, used wheat germ instead of the breadcrumbs and I added 4 cloves of finely garlic instead of the garlic powder (personal taste preferences). I used wine and fresh parsley and halved the butter – without any adverse effects. And, ever inclined to follow a whim, I also added 1 teaspoon of dried thyme. A delicious blend of flavours! And the paprika – I used sweet paprika – was a great finishing touch. Those I served these to absolutely loved them, and came back for seconds! And they are more than happy for me to make them again, which I’ll certainly be doing! I also found that these mushrooms could be reheated very successfully in the microwave – about 1 minute, wrapped in kitchen paper – for a scrumptious lunch! Yes, I managed to salvage a few for lunches! Thank you for sharing this wonderful recipe!