Egg Stuffed Mushrooms - cooking recipe

Ingredients

24 large fresh mushrooms, about 1 1/2 inches diameter
6 hard-boiled eggs, finely chopped
1/4 cup fine dry breadcrumb
1/4 cup crumbled blue cheese (1 oz)
2 tablespoons finely chopped green onions, with tops
2 tablespoons dry white wine or 2 tablespoons chicken broth
2 tablespoons butter, melted
1 tablespoon snipped fresh parsley or 1/2 tablespoon parsley flakes
1/2 teaspoon garlic salt
paprika

Preparation

Preheat oven to 450\u00b0F.
Remove stems from mushrooms and set aside for another use.
In 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 until heated through, about 8 to 10 minutes.
Sprinkle with paprika.