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Egg Champignons


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
Paprika, optional


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