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Egg Stuffed Mushrooms

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By Bessie Sicard

Posted July 23rd, 2007

FabulousFoods.com Recommends: Holiday Eggs, by Georgeanne Brennan, (2002, Ten Speed Press)

Holiday Eggs

Author Notes:

Here's a unique take on stuffed mushrooms that my Mom used to make. Try them at your next party!

Ingredients:

32 large fresh mushrooms (about 1 1/2 inches diameter)
8 hard-boiled eggs, finely chopped
1/3 cup crumbled blue cheese
3 tablespoons finely chopped green onion
2 tablespoons chicken stock
2 tablespoons melted butter
1 tablespoon minced fresh parsley
salt and pepper to taste

Instructions:

Preheat oven to 450° F. Remove stems from mushrooms and set aside for another use. Clean mushrooms and set mushroom caps aside.

In a medium bowl, stir together eggs, cheese, green onion, stock, butter, parsley, and salt and pepper until well combined. Fill each mushroom cap with 1 rounded tablespoon of egg mixture. Place filled caps on lightly greased baking sheet. Bake for 8 - 10 minutes. Serve.