Ingredients
-
24
-
6
-
1/4
-
1/4
-
2
-
2
-
2
-
1
-
1/2
-
-
-
-
-
-
Directions
Egg Stuffed Mushrooms, Egg-mazining mushrooms !, I made this as a main dish, using large portabella caps instead of small mushrooms It turned out very well, everyone in the family loved them This one is definitely a keeper!, A fabulous, low-fat mushroom-lovers recipe which is also very quick to make And its been sitting around on Zaar for over three years – just waiting to be found! For me, a truly serendipitous find: I was checking out recipes already posted before posting a recipe I subbed a grated tasty cheese for the blue cheese, used wheat germ instead of the breadcrumbs and I added 4 cloves of finely garlic instead of the garlic powder (personal taste preferences) used wine and fresh parsley and halved the butter without any adverse effects And, ever inclined to follow a whim, I also added 1 teaspoon of dried thyme A delicious blend of flavours! And the paprika used sweet paprika was a great finishing touch Those I served these to absolutely loved them, and came back for seconds! And they are more than happy for me to make them again, which Ill certainly be doing! I also found that these mushrooms could be reheated very successfully in the microwave about 1 minute, wrapped in kitchen paper for a scrumptious lunch! Yes, I managed to salvage a few for lunches! Thank you for sharing this wonderful recipe!
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Steps
|
1
Done
|
Preheat Oven to 450f. |
|
2
Done
|
Remove Stems from Mushrooms and Set Aside For Another Use. |
|
3
Done
|
in Medium Bowl, Stir Together Eggs, Crumbs, Cheese, Onion, Wine, Butter, Parsley, and Garlic Salt Until Well Combined. |
|
4
Done
|
Fill Each Mushroom Cap With 1 Rounded Tablespoon of Egg Mixture. |
|
5
Done
|
Place Filled Caps on Lightly Greased Baking Sheet. |
|
6
Done
|
Bake Until Heated Through, About 8 to 10 Minutes. |
|
7
Done
|
Sprinkle With Paprika. |
