Egg Stuffed Mushrooms

Submitted by Lorac

"Egg-mazining 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

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

Reviews

[Rosie_C]

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!

 

[bluemoon downunder]

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!