|Fresh mushrooms||24 Large (about 1 1/2 inches diameter)|
|Hard boiled eggs||6 , finely chopped|
|Hard-cooked eggs||6 , finely chopped|
|Dry bread crumbs||1⁄4 Cup (4 tbs) (fine quality)|
|Crumbled blue cheese||1 Ounce (1/4 cup)|
|Chopped green onion||2 Tablespoon (chopped finely)|
|Dry white wine/Chicken broth||2 Tablespoon|
|Butter||2 Tablespoon, melted|
|Snipped parsley/1/2 tablespoon parsley flakes||1 Tablespoon (fresh)|
|Garlic salt||1⁄2 Teaspoon|
Remove stems from mushrooms and set aside for another use. Set mushroom caps aside. 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 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.
Calories 264 Calories from Fat 160
% Daily Value*
Total Fat 18 g27.6%
Saturated Fat 7.2 g36%
Trans Fat 0 g
Cholesterol 497.5 mg165.8%
Sodium 356.5 mg14.9%
Total Carbohydrates 7 g2.2%
Dietary Fiber 1.3 g5.1%
Sugars 3.1 g
Protein 19 g37.3%
Vitamin A 25.1% Vitamin C 12.6%
Calcium 9.7% Iron 12.1%
*Based on a 2000 Calorie diet