Egg Champignons
Ingredients
24 large fresh
mushrooms (about 1 1/2 inches diameter)
6 hard-cooked eggs
finely chopped
1/4 cup fine dry bread
crumbs
1/4 cup (1 oz.)
crumbled blue cheese
2 tablespoons finely
chopped green onion with top
2 tablespoons dry
white wine or chicken broth
2 tablespoons butter,
melted
1 tablespoon snipped
fresh parsley OR 1/2 tablespoon parsley flakes
1/2 teaspoon garlic
salt
Paprika, optional
Method
Remove stems from
mushrooms and set aside for another use.
Set mushroom caps asideIn
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 in preheated 450° F
oven until heated through, about 8 to 10 minutes
Sprinkle with paprika, if desired.
To hard-cook
place eggs in single layer in saucepan.
Add enough tap water to come at least 1 inch above eggs
Cover.Quickly bring
just to boiling.Turn off
heat.If necessary, remove
pan from burner to prevent further boiling
Let eggs stand, covered, in the hot water, 15 minutes for
Large eggs (about 18 minutes for Extra Large eggs and about 12 minutes
for Medium).Immediately
run cold water over eggs or place them in ice water until completely
cooled
To remove shell
crackle it by tapping gently all over
Roll egg between hands to loosen shell
Then peel, starting at large end.
Hold egg under running cold water or dip in bowl of water to help
ease off shell
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