20 mushrooms
2 tablespoons butter or margarine
1 small onions, minced
3 tablespoons dry bread crumbs
1 tablespoon sour cream
1 hard-boiled eggs, minced
1 eggs
1 tablespoon parsley, chopped
1/4 teaspoon salt
1/8 teaspoon black pepper
20 slices gouda cheese or swiss cheese, 1" square
Servings: 20
1. Preheat oven to 400F. Grease 9 to 10 inch square baking dish. Separate mushroom caps and stems; set caps aside. Finely chop stem pieces.
2. Melt butter over medium heat. Add onion; saute until soft, about 3 minutes. In bowl, combine sauteed onion, chopped mushroom stems, bread crumbs, sour cream and hard-cooked egg.
3. In a bowl, beat egg with fork. Add to onion mixture. Stir in parsley, salt and pepper until blended. Pack about 1 rounded teaspoon stuffing mixture into each reserved mushroom cap. Arrange, stuffing-side up, in greased dish.
4. Place 1 cheese square on each cap. Bake, uncovered, 20-25 minutes.
Servings: 20
2 tablespoons butter or margarine
1 small onions, minced
3 tablespoons dry bread crumbs
1 tablespoon sour cream
1 hard-boiled eggs, minced
1 eggs
1 tablespoon parsley, chopped
1/4 teaspoon salt
1/8 teaspoon black pepper
20 slices gouda cheese or swiss cheese, 1" square
Servings: 20
1. Preheat oven to 400F. Grease 9 to 10 inch square baking dish. Separate mushroom caps and stems; set caps aside. Finely chop stem pieces.
2. Melt butter over medium heat. Add onion; saute until soft, about 3 minutes. In bowl, combine sauteed onion, chopped mushroom stems, bread crumbs, sour cream and hard-cooked egg.
3. In a bowl, beat egg with fork. Add to onion mixture. Stir in parsley, salt and pepper until blended. Pack about 1 rounded teaspoon stuffing mixture into each reserved mushroom cap. Arrange, stuffing-side up, in greased dish.
4. Place 1 cheese square on each cap. Bake, uncovered, 20-25 minutes.
Servings: 20
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