Egg Stuffed Mushrooms

Egg-mazining mushrooms !

• Ready In: 45 mins
• 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.