Egg Champignons

Egg Champignons

Egg Champignons


Makes 8 first-course servings


6 eggs, hard cooked, peeled and chopped
1/4 cup dry bread crumbs
1/4 cup (1 ounce) crumbled blue cheese
2 tablespoons thinly sliced green onions with tops
2 tablespoons dry white wine
2 tablespoons butter, melted
1 tablespoon chopped fresh parsley or 1-1/2 teaspoons dried parsley flakes
1/2 teaspoon garlic salt
24 large mushroom caps (about 1-1/2 inches in diameter)
Paprika (optional)
Green onions and tomato slices for garnish


  1. Preheat oven to 450°F. Lightly grease baking sheet. Combine eggs, bread crumbs, blue cheese, 2 tablespoons green onions, wine, butter, parsley and garlic salt in medium bowl.
  2. Fill each mushroom cap with 1 rounded tablespoonful egg mixture. Place mushroom caps on prepared baking sheet.
  3. Bake 8 to 10 minutes. Sprinkle with paprika and garnish, if desired.

Check out more recipes for French