Egg Champignons the Editors of Publications International, Ltd.
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)|
|Green onions and tomato slices for garnish|
- 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.
- Fill each mushroom cap with 1 rounded tablespoonful egg mixture. Place mushroom caps on prepared baking sheet.
- Bake 8 to 10 minutes. Sprinkle with paprika and garnish, if desired.
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