Egg Stuffed Mushrooms
- Ready In:
- 45mins
- Ingredients:
- 10
- Yields:
-
24 mushrooms
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
- 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.
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Reviews
-
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!
Tweaks
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A fabulous, low-fat mushroom-lovers recipe which is also very quick to make. And its 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 Ill 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!
RECIPE SUBMITTED BY
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